Black 'N' White Brownies
Submitted by kristystoudemire
Two-layer diabetic-friendly brownies with an unsweetened coconut bottom and a chocolate top, made with sugar substitute. Low-fat, mailable, and perfectly portioned into 32 small bars from one 8-inch pan.
YIELD
32 servingsPREP
15 minCOOK
30 minREADY
45 minWho says sugar-free means flavor-free? These two-toned brownies split the batter into a coconut layer and a chocolate layer, stacked on top of each other for a bar that looks as good as it tastes.
The base uses sugar substitute and unsweetened desiccated coconut with a touch of coconut milk, keeping things diabetic-friendly without sacrificing that rich, chewy brownie texture.
They’re sturdy enough to mail (the recipe literally says so), making them a thoughtful treat for anyone watching their sugar intake.
Pro Tips
- Use a heat-stable sugar substitute. Aspartame loses its sweetness when baked, so reach for sucralose, erythritol, or another baking-friendly option.
- Spread the coconut layer evenly before adding the chocolate layer on top. Uneven layers mean some bars are all coconut and others are all chocolate.
- Grease the pan well. These brownies are lean and will stick without proper greasing.
- Cut into small 1×2-inch bars. These are rich and concentrated, so smaller portions are the right call.
Ingredients
Directions
These brownies are mailable.
Sift together the flour, baking powder and salt.
Cream shortening and sugar replacement until light and fluffy.
(My 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℉ (180℃) for 25 to 30 min.
Cut into 1 x 2 inch bars.
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