In top of double boiler, melt chocolate with oil. Remove from heat and beat in sugar replacement, eggs and vanilla extract. Stir in flour, baking powder and salt until well blended. Pour batter into well-greased 8" square pan. Bake at 350F for 25 to 30 minutes. Cut into 2" squares. Yield: 16 brownies, 77 calories each. Exchange, 1 brownie: 1/3 bread, 1 fat from _The Diabetic Chocolate Cookbook_ by Mary Jane Finsand Recipe by: Linda Robinson
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|Serving Size: 1 Serving (864g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1024 (44%)|
|Amt Per Serving||% DV|
|Total Fat 113.8g||152 %|
|Saturated Fat 28.3g||142 %|
|Monounsaturated Fat 54g|
|Polyunsanturated Fat 21.4g|
|Cholesterol 2115mg||651 %|
|Sodium 892.7mg||31 %|
|Potassium 1108.5mg||29 %|
|Total Carbohydrate 245.1g||72 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 237.2g|
|Protein 82.9g||118 %|
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Calories per serving: 2313
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