½ cup Splenda ® half and half white sugar sweetener
¾ cup Splenda ® Brown Sugar Blend
2 whole eggs
¼ cup egg substitute
½ cup dark chocolate unsweetened cocoa powder
½ cup plain flour
½ cup dark chocolate chips
½ cup chopped walnuts
Pinch of salt
Preheat oven to 350F. Use an 8×8 square baking pan and line with parchment paper.
Use a large mixing bowl to combine olive oil, vanilla extract, sweetener, and brown sugar. Mix with a fork or whisk until an even consistency is reached.
In a separate bowl, add whole eggs and egg substitute and whisk with a fork for about 30 seconds.
In another separate bowl, combine cocoa powder, flour, chocolate chips, walnuts, and pinch of salt.
Pour in eggs to sugar mixture and stir a few times with a fork. Add dry mixture in stages using a spoon or spatula. Gently fold dry mixture into wet mixture until even.
Transfer batter to parchment-lined baking tray. Bake for 28-30 minutes or until the center of the brownies comes out clean with a fork/toothpick test. Leave brownies to firm and cool before removing from pan. Slice into 12 pieces.
Tip: For brownie frosting, mix 1 tablespoon of cacao powder with 1 teaspoon of brown Splenda baking blend and 1-2 teaspoons of water. Include this chocolate dessert in your intermittent fasting diet plan 16/8 and give yourself a treat!