• Preheat oven to 375 F (190 C)
  • 9-inch (2.5 L) square cake pan, greased
  • Makes 24 brownies (1 brownie per serving)


  • 1/2 cup butter
  • 3 squares (1 oz/28 g each) unsweetened chocolate, chopped
  • 1-1/4 cups granulated sugar
  • 1-1/2 teaspoon vanilla
  • 3 eggs
  • 2/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  1. In a saucepan over low heat, melt butter and chocolate, stirring constantlty until smooth. Remove from heat. Stir in sugar and vanilla, mixing well. Whisk in eggs one at a time; beating lightly after each addition.
  2. Combine flour, baking powder and salt. Stir into chocolate mixture until blended. Spread evenly in prepared pan.
  3. Bake in preheated oven just until set, 25 to 30 minutes. Let cool completely in pan on rack. Cut into bars.

Tips – These brownies are quite dense and chewy. If you prefer more cake-like, add an egg.

Tips – Instead of greasing pans, line them with parchment paper that extends up the sides and over the edges so that you can lift out the brownies in a block. Spraying the pan lighlty with cooking spray or grease it lightly before adding the parchment helps the paper to stick, preventing it from shifting.

  • Calories 113
  • Carbohydrates 16 g
  • Fiber 0 g
  • Protein 1 g
  • Fat, total 5 g
  • Fat, saturated 3 g
  • Cholesterol 34 mg
  • Sodium 77 mg

– Canada’S 150 Best Diabetes Desserts – Canadian Diabetes Association, Edited by Barbara Selley, BA, RD

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