Ingredients:
-1 stick (1/2 cup) butter, (plus 1 tablespoon more for greasing the pan)
-16 ounces (1 lb) SUGAR FREE milk chocolate-- coarsely chopped (You could use SUGAR FREE Semi-Sweet Chocolate if desired...but increase sweetener to equal 3/4 cup sugar)
-5 large eggs, at room temperature, separated
-1/2 cup splenda
-2 teaspoons pure vanilla extract
-1/2 teaspoon salt
Directions:
1- Preheat oven to 350'
2- Grease an 11" X 7" (2.2 qt) glass pan with the 1 tablespoon of butter.
3- Set metal bowl over simmering water or a double boiler, melt chocolate and stick of butter. Stir occasionally until smooth and creamy. Remove from heat.
4- In another bowl, beat egg yolks, sweetener and vanilla, stopping to scrape sides of bowl once or twice, for about three minutes.
5- In a third bowl, beat egg whites with the salt until stiff.
6- Slowly stir melted chocolate into egg yolk mixture, a little chocolate at a time to “temper” the eggs and keep them from scrambling.
6. Fold in egg whites.
7. Pour batter in buttered pan, bake on center rack for 35 - 40 minutes.
8. When cake is cool, cut into squares.
9. Store brownies in the refrigerator.
I made this using a $4 bar of 72%dark chocolate from walmart and stevia (10 packets) instead of splenda. It turned out really good, and I will definitely make this one again.
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