This week’s TWD recipe was chosen by Lisa of Surviving Oz. Lisa isn’t an official TWD baker, but she was the winner of the TWD logo contest and therefore was given the honor of hosting this week! Congrats on the new logo Lisa, it’s fabulous! If you would like the recipe for these brownies, turn to pages 96 and 97 in Baking From My Home to Yours, or visit Lisa’s blog as she will have the recipe posted there.
This is a very straightforward recipe. I did make two substitutions. Instead of sugar, I used Splenda, as I was recently diagnosed with early diabetes. Also, I used up all my bittersweet chocolate on Saturday making patriotic cake balls for the 4th, so I used 4 oz of cinnamon chips instead.
It was a flop. I’m guessing it was either because of the Splenda, the cinnamon chips or the combination of the two. I just didn’t have enough energy to redo them, so they ended up in the trash can. I will try them again someday as many of the TWDers said they were great.
See how the other TWD bakers did!
awww, sorry these didn't work out for you!! I haven't tried using Splenda in any baking but I know people who split it – half sugar, half Splenda rather than going 100% Splenda. Maybe that would help a bit?
So sorry that you didn't like these! I am glad you were trying to make the adjustments in the name of your health, though!
I've tried Splenda in brownies and it simply does not work. The fudgy quality comes from the sugar and fat. The irony is that you can substitute the fat, but not the sugar. That is, you can get use applesauce, dates, or prunes for the fat, but nothing can replace the sugar.
If you want to avoid sugar, your best bets are foods which don't rely on flour. Things like puddings, cheesecake, gelatin, and smoothies work well with sugar substitutes.
Oh dear. So sorry about your diagnosis and your disasterous recipe. A better day tomorrow!
All the best.
Sorry the experimenting with Splenda didn't work out for you.
At least you didn't have to clean tons of dishes afterwards as this was a relatively fussless recipe ;)
Your health comes first, Amanda (yes, even more so than brownies!) I bet you could do many things with Splenda and still get in your chocolate fix!
Try the brown sugar blend splenda. I've had success using that instead of the regular white kind.
Sorry to hear your news.
Did you use the Splenda for baking? I think I used to use it in muffins and it worked out pretty well.
Sorry the brownies didn't work. I wonder if you could use agave?
I still think the pictured brownies look fantastic, too bad it didn't work out.
I bet you there are better diabetic brownie recipes out there to try.
I'm so sorry that they flopped for you.
I put cappuccino chips in mine.
Sorry about the brownies. (they looked super fudgy) Even more sorry to hear about the diabetes! My Dad a few years ago was diagnosised as well and struggles with it just a bit which is more my fault with all the sugar filled YUMMY treats.
~ingrid
What a shame they didn't work!
Too bad it didn't work out. They look great.
I have used splenda in other things, but the others are right, it just doesn't work well with brownies. And I did try that too, once. They make a blend, which would help some…
but they look good. Sorry they were too bad to eat…
First of all, concern and thoughts for you trying to manage your new diagnosis…I have a feeling you will be great at it. Second, it is nice that others have things that end up in the trash, too, as I think I am always the only one who ever has this happen. Third, where are you all getting those cinnamon chips???? I have searched far and wide and I am going to need to keep widening my search as they are nowhere to be found! I love how you all mention them as if they are as common as m and m candies or something, but to those of who can't find them, we are way envious!
Well, definitely take care of your health. That's a big one! I'm so sorry that something that looks so fabulous didn't turn out well for you. Better luck next time. Take care!! :o)
These look amazing! Could you tell that splenda was used? Good luck w. your new diabetes diet!
I'm sorry to hear that they didn't work out and sorry to hear about your diabetes. If you do more baking with Splenda or other sugar substitutes, I'd love to hear about it – I'd like to try some healthier baking.
Oh no! Sorry to hear they didn't work out. Perhaps it was the Splenda – I have only tried cooking with it once, and I found the result a little weird. On to next week!
try using stevia in the raw, you use the same volume as sugar…..it is mixed with meladextrin rather than being a straight stevia
I would actually use less stevia in the raw and taste before you add more