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Ingredients

½ cup margarine ¼ cup unsweetened cocoa powder 2 eggs 1 cup granular sucrolose sweetener (such as Splenda®) ¾ cup all-purpose flour ⅛ teaspoon salt ¼ cup skim milk ½ cup chopped walnuts 1 (1.4 ounce) package sugar free, chocolate fudge flavored instant pudding 1 cup skim milk

Nutrition Info

73.9 calories carbohydrate: 4.5 g cholesterol: 15.1 mg fat: 5.7 g fiber: 0.6 g protein: 1.9 g saturatedFat: 1 g servingSize: - sodium: 69.6 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

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.

25 squares

These are just what a diabetic needs to fill a sweet tooth but no sugar is added!