Lainie-brownies was [Sca-cooks] Cnn cilantro story

[Sue Clemenger]

Still has a cup of (wheat) flour and a cup of dutched cocoa in it, in 
addition to the pound or so of chocolate chips (some of which get 
melted).  I don't know what the respective carbs are for those, as carbs 
aren't something I watch.
You probably *could* make them gluten-free, though.  I have friends who 
do low-gluten foods, and one of them's got a pretty good brownie recipe.
I don't know enough about the chemistry of cooking to have any idea how 
a sugar substitute would work--splenda would probably do better than 
Stevia, but that's just a guess.
--maire, who can eat them just as they are, but who has to remind 
herself that a serving is *one*, and that sequential servings aren't 
fooling anyone!

Elaine Koogler wrote:

> But you can substitute stevia or Splenda for the sugar...and if you use 
> bittersweet chocolate, it will be very low carb...our South Beach book 
> has, for phase 2, recipes for chocolate covered strawberries and 
> pistachio bark...both made with bittersweet chocolate.
> 
> Kiri
>