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Carol’s Decadent Brownie Bites

Posted by Solitary Dancer on February 6, 2008

Decadent Brownie Bites
Recipe By : Carol Williams
Serving Size : 48


1 cup ground almonds — sift 3 times
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups Splenda
1 cup unsalted butter
4 ounces unsweetened baking chocolate — cut into pieces
2 teaspoons vanilla
4 extra large eggs — beaten
1 cup chopped pecans

5 ounces cream cheese — softened
2 tablespoons Splenda
1 tablespoon cream
1 cup whipped cream — see note**
Chocolate Topping — optional
Fresh raspberries — optional


Preheat oven to 350*F Grease or spray a 9″x13″ cake pan.

Mix together the dry ingredients;set aside. In a microwave bowl, on high, melt the butter and the

Add the Splenda , the beaten eggs and vanilla;beat until well blended.

Stir in the dry mixture, mix well, then stir in the pecans.

Pour into the prepared pan, spread evenly.

Bake at 350 degrees for about 20 minutes or until a toothpick inserted comes out clean. Check at 15 minutes.DO NOT OVERBAKE!

Cool on wire rack.

While brownies are cooling make the topping:

Cream together the cream cheese and Splenda.

Stir in the cream until well mixed. Fold in the whipped cream{**The recipe calls for 1 cup of all ready whipped cream}until well blended.

Chill until serving time.

When ready to serve put the cream cheese mixture into a piping bag fitted with a large star tip. Cut the brownies into 48 squares.

Pipe rosettes on top of each square {or just spoon a dollop of the cream mixture on top of each}

If you can afford the carbs, drizzle a small amount of chocolate sauce on top of the rosette and scatter a few fresh raspberries on the plate.


48 Bite Size Brownies @ 2.5 minus 0.7 gr. fiber= 1.8 carbs each

**May be frozen with the rosette, but thaw in the fridge a few hours before
needed, maybe even overnight.

***Any flavoring could be added to the Topping.


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