3/4 cup Splenda granulated
1/4 cup butter, melted*
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/4 cup whole-wheat flour**
1/4 cup pecan meal
1/4 tsp baking powder
1/8 tsp salt
1/3 cup sugar-free chocolate chips
1/2 cup raw almond pieces
Almond halves for garnish if desired
Preheat oven to 350 degrees.
Spray mini muffin cups with nonstick cooking spray; set aside.
In a 2-quart mixing bowl, whisk together Splenda, butter, eggs, and vanilla extract until blended well. Still using the whisk, stir in the cocoa, whole-wheat flour, pecan meal, baking powder, and salt just until blended.
Stir in the chocolate chips and the raw almonds. Using a spoon, divide batter into the muffin cups. This will make approximately 12. If desired, add half an almond to the center of each muffin pressing in lightly for garnish.
Bake for 12 to 15 minutes or until a toothpick inserted in the center comes out with slightly moist crumbs. Do not overbake brownies. Remove from pan and cool completely on wire racks.
( I bit into one of the brownies so you can see the interior texture. These are very good. My family likes them, too, and they are not diabetic. I made these first for a friend who wanted to cut back on sugar, and gluten. She is not diabetic and loves them. She asked for more!)
*May replace butter with an equal amount of applesauce or half applesauce and half ground flaxseed to reduce the fat.
**Replace with garbanzo bean flour for a gluten-free brownie