Preheat to 350. Grease and flour a 9x13 pan.
Stir together almonds, baking powder, salt and
Splenda and set aside.
In microwave bowl melt butter and chocolate on
high stirring frequently just until melted but not
boiling.
Gradually add the beaten eggs and vanilla. Then
add the dry ingredient and fold in the pecans.
Pour into prepared pan
Check at 15 min, plan on baking for 20 min or
until a toothpick in center comes out clean. DO
NOT OVER BAKE. Cool in wire rack 30 min. Cut
into 48 squares.
Originally Submitted
7/7/2017
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