Sugarless Brownies
1/2 cup coconut oil, butter, or canola oil
1/4 cup unsweetened dutch cocoa
2 eggs
1 cup granular xylitol
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup milk
1/2 teaspoon vanilla
1/2 cup chopped walnuts (optional)
1 (1.4 ounce) package sugar free, chocolate fudge flavored instant pudding
1 cup skim milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
In a small saucepan over medium heat, melt butter 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 xylitol. Combine the flour, baking powder and salt; stir into the egg mixture then mix in the cocoa and butter. Finally stir in the 1/4 cup of milk, vanilla, 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 milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.
