Sugar Free Brownie Pudding Cake Recipes

Steps:

• Preheat oven to 350°.
• Spray Pam and flour an 8x8-inch pan.
• In a small saucepan, over medium heat, melt margarine and cocoa together, stirring occasionally until smooth.
• Remove from heat and set aside to cool.
• In a large bowl, beat eggs until frothy.
• Stir in sucrolose sugar.
• Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine.
• Finally stir in the 1/4 cup of milk and if desired, the walnuts.
• Pour into the prepared pan bake for 25-30 minutes in the preheated oven.
• Stick in a toothpick--when it comes out clean its done.
• Let cool and then cut into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in the sucrolose sweetener. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4 cup of milk and if desired, the walnuts. Pour into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. To make frosting, Mix together the sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.

Steps:

• Preheat the oven to 350°F. Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt. In another bowl whisk together the eggs, the granulates sugar, the butter, the milk, and the vanilla, add the flour mixture, and stir the batter until it is just combined. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan. In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour the mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it.
• Serve the cake hot with the ice cream.

Steps:

• Stir together flour, 3 Tablespoons sugar, 2 tablespoons cocoa powder, and baking powder.
• Add milk, apple butter, and vanilla.
• Stir till smooth.
• Transfer batter to 1-quart baking dish.
• Combine the 5 Tablespoons sugar and 2 tablespoons cocoa.
• Gradually stir in boiling water.
• Pour evenly over batter.
• Bake in 350 degree oven for about 30 minutes or until toothpick inserted into cake comes out clean.
• Serve warm.

Steps:

• Preheat oven to 350°F
• For pudding, combine all ingredients in a medium bowl; pour into greased 8-inch square baking dish.
• For topping, combine sugar and cocoa in a small bowl; gradually stir in boiling water.
• Pour over pudding. DO NOT STIR.
• Bake 45 minutes. Topping will sink and the pudding will rise to the top.
• Allow to cool slightly before serving. Serve with ice cream or whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix melted butter spread, sweetener, cocoa powder, vanilla extract, eggs, flour, baking powder, and salt together in a large bowl. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Steps:

• Preheat oven to 350 degrees F. Grease a 9 inch square baking dish or round souffle dish.
• Combine flour, granulated sugar, baking powder, baking soda, salt, cinnamon and 1/3 cup cocoa in medium bowl.
• Add milk, butter and vanilla, stir until just blended. Spoon the batter into the prepared dish.
• Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour boiling water over entire mixture; do not stir.
• Bake 35 to 38 minutes, until a toothpick inserted into the top layer comes out clean. Cool at least 10 minutes. Sprinkle with powdered sugar before serving.