[Update: As a result of new allergies, this isn’t something I can eat anymore. But I’ve decided to leave it on the blog because they’re still yummy] I’d made gluten-free, egg-free, lactose-free brownies before (see the recipe) and they’d turned out well, but today I was in the mood for brownies that had a more brownie-like consistency. So I decided to try a completely different recipe. These cake brownies are a bit lighter than usual brownies (they’re more like mini cakes in some ways than brownies), but they still hit the spot and they were very easy to make.
3/4 cup butter
1 and 1/2 cups Splenda or generic brand of sucralose (if you don’t need it to be sugar-free, you can use 1 and 1/4 cups sugar)
[Update: Due to allergies to dairy and eggs, I can’t eat frosted brownies anymore. But they’re a nice gluten-free option so I’ve left the recipe on the blog]
One of the troubles with being both gluten-free and sugar-free is that it makes desserts practically impossible. I can never eat them at holiday parties or bakeries, which normally isn’t a problem but sometimes my sweet tooth kicks in.
Thanks to all the sweet, gluteny they’ll-likely-go-straight-to-your-waistline-but-totally-worth-it holiday temptations from last month, I’ve been in need of a chocolate fix.
I wanted a nice big slice of chocolate cake, but this frosted brownie and a big glass of milk did the trick just fine.
Allergen/Sensitivity Info: Gluten-free, sugar-free, nut-free, and egg-free.
Yields: About six slices (or less, depending how how much you’re in need of chocolate).