Sunday

Splenda Butterscotch Brownies Recipe Diabetic Sweet Tooth

Pin It Now! Perfect for the diabetic with a sweet tooth!

Butterscotch Brownies with Splenda

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
3/4 cup packed SPLENDA® Brown Sugar Blend
1 tablespoon vanilla extract
2 large eggs
1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels, divided
1/2 cup chopped pecans

Preheat oven to 350 degrees F.

Combine flour, baking powder and salt in medium bowl; set aside.
Combine butter, SPLENDA® Brown Sugar Blend and vanilla in a large mixer bowl; beat at medium speed until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup of the morsels and the nuts. Spread into an ungreased 13 x 9-inch baking pan. Sprinkle with remaining 2/3 cup morsels.
Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars. Note
Serving Size: 1 (1.5-inch square) brownie

Nutrition Info
Servings Per Recipe: 48
Amount Per Serving
Calories: 120Calories from Fat: 60
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 75mg
Total Carbs: 12g
Dietary Fiber: 0g
Sugars: 7g
Protein: 1g


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