Updated w/Most Recent: Cooking with Xylitol Recipes

Comment on this month’s recipe–think it looks good? Tried out our most recent recipe added March - April 2008

See More Recipes Archived from Cyrstal Xlear Newsletter 2005-2008
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Cooking with Xylitol

This xylitol recipe is courtesy of the revised and expanded xylitol
cookbook “Sweeten Your Life the Xylitol Way,”by Karen Edwards, PhD. The recipe book is available through Xlear.com.

Easy Chocolate Brownie Squares

• 3 eggs
• 1 cup XyloSweet
• ¼ cup unsalted butter, melted
• 2 TBS unsweetened applesauce
• 1/3 cup cocoa powder, sifted
• ¼ cup spelt flour or whole wheat pastry flour
• 1/8 tsp salt
• 1 tsp vanilla extract
• ¼ tsp butter flavoring
• 2/3 cup pecans, coarsely chopped

Butter an 8″ square baking pan, line bottom and two opposite sides with parchment paper, and lightly butter paper. In large bowl, beat 3 eggs and XyloSweet until fully incorporated. Add melted butter and applesauce, and stir well. Mix cocoa powder, flour, and salt together, and combine with egg mixture. Stir in vanilla extract, butter flavoring, and pecans. Spoon into pan and bake at 350 degrees for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Yield: 16 brownies

Note: These brownies are similar to traditional cake brownies, and they stay fresh longer when cut and wrapped in individual plastic wrap and stored in an airtight container at room temperature.

Yield: 3.5 dozen

Per Brownie: Calories: 107.6 Carbs 13.6g, Fiber: 1.2g, Fat: 7.4g, Sodium: 32.1mg, Net Carbs: 1.9g

Try this recipe, and send in your comments to crystalxlear@xlear.com. Also, if you have a favorite recipe, and we use it in the monthly Cooking with Xylitol section of our newsletter, we’ll send you a free, one-pound bag of XyloSweet. Email recipes to crystalxlear@xlear.com.

See More Recipes Archived from Cyrstal Xlear Newsletter 2005-2008
Return to Xlear.com