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Black 'n' White Brownies

1 Cup cake flour
1 Teaspoon vanilla extract
1 Teaspoon baking powder
1 Tablespoon water
1/4 Teaspoon salt
1/4 Cup unsweetened coconut, grated
1/2 Cup shortening, softened
1 Teaspoon coconut milk
1/2 Cup granulated sugar replacement
1 Ounce baking chocolate, melted
2 Eggs

Sift together the flour, baking powder and salt
Cream shortening and sugar replacement until light and fluffy (note: be sure to use a sugar 
replacement that does not lose sweetness when heated - (Aspertame is not suitable)
Add 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 unsweetened coconut and coconut milk
Stir to completely blend
To the remaining half, beat in the melted chocolate

Spread coconut mixture 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 min
Cut into 1 x 2 inch bars

1 bar - 1/3 bread exchange, 1 fat exchange, 54 calories

Courtesy The Diabetic Chocolate Cookbook by Mary Jane Finsand

32 - 1"x2" servings