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Add a photoServings: 12
Ingredients
- 1 c. Cake flour
- 1 tsp Baking pwdr
- 1/4 tsp Salt
- 1/2 c. Shortening, softened
- 1/2 c. Granulated sugar replacement
- 2 x Large eggs
- 1 tsp Vanilla extract
- 1 Tbsp. Water
- 1/4 c. Unsweetened coconut, grated
- 1 tsp Coconut lowfat milk
- 1 ounce Baking chocolate, melted
Directions
- These brownies are mailable.
- Sift together the flour, baking pwdr and salt.
- Cream shortening and sugar replacement till light and fluffy. (My note: be sure to use a sugar replacement which does not lose sweetness when heated - Aspertame is not suitable.)
- Add in Large eggs, one at a time, beating well after each addition. Beat in vanilla extract and water.
- Divide batter into two equal parts. To one part add in unsweetened coconut and coconut lowfat milk. Stir to completely blend. To the remaining half, beat in the melted chocolate.
- Spread coconut mix on bottom of well-greased 8-in square pan. Spread chocolate layer on top of coconut layer. Bake at 350 F for 25 to 30 minutes. Cut into 1 x 2 inch bars.
- Finsand Available in bookstores 1993. Contains chocolate candy recipes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 12 servings | |
| Calories 145 | |
| Calories from Fat 97 | 67% |
| Total Fat 11.01g | 14% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 2.86g | |
| Cholesterol 35mg | 12% |
| Sodium 166mg | 7% |
| Potassium 46mg | 1% |
| Total Carbs 9.86g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.22g | 0% |
| Protein 2.31g | 4% |
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