Don’t worry, these dark chocolate brownies aren’t really “sugarless.” They use a lot of corn syrup and a little brown sugar to provide the sweetness that would normally be supplied by white granulated sugar.
¾ cup light corn syrup
⅓ cup vegetable shortening or butter (or a mixture)
⅓ cup packed light brown sugar
2 (1-ounce) squares unsweetened chocolate, melted
2 large eggs
⅔ cup unsifted all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon vanilla extract
½ cup chopped walnuts or pecans
Preheat oven to 350°F. Grease a 9-inch square baking pan.
Beat together syrup, shortening, brown sugar, and chocolate until fluffy. Beat in eggs one at a time.
Add flour, baking powder, and salt. Beat just until smooth. Fold in vanilla and nuts.
Spread batter into greased pan and bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cut into 16 squares while still warm. Cool to room temperature and serve.
16 Brownies