'ChocolateAlmond Brownies'

                                             'ChocolateAlmond Brownies'

Ingredients:

250gms semi-dark Chocolate, chopped into small pieces

1cup Refine flour (meda)

3/4 cup Almonds,finely chopped

1/2cup Sugar + 1/4 cup Splenda (Original Recipe: 3/4 cup Sugar)

1/2cup butter (3/4 for a fudgier brownie)

2eggs (for 4 egg whites)

1/2tsp Vanilla essence

1/2tsp Baking powder

Note:I ran out of eggs, so used just 2 instead of 4. The result is my brownie is alittle crumbly, but it tasted delish!

Preparation:

1: Melt butter and chocolatechunks in a bowl over simmering water and let cool to room temperature. Keepaside.

2: Roast the chopped almonds for a minute.

3: Into the cooled chocolate-butter mixture, whisk onsugar + splenda, eggs, roasted nuts (save some for topping!) vanilla essenceand flour, one by one, into a smoothbatter.

4: I got some use-n-throw baking dish for a dollar, so Ipoured in the brownie batter into the pan, smooth the top with a spatula andsprinkle the left over roasted almonds.

5: Center a rack in the oven and preheat the oven to350F. Bake for 25-35 minutes. Put in a knife into its center, it must come out'clean', with no batter sticking to it! Coolit to room temp, slice it up and serve warm or cold. Brownie sliced up... andserved - ready to eat!

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