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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Enlitened Walnut Fudge Brownies

Source: dlife

Warm chocolate, walnut, coffee, and almond brownies.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	112.0

Total Carbs	19.5 g

Dietary Fiber	1.8 g

Sugars	12.1 g

Total Fat	8.3 g

Saturated Fat	1.2 g

Unsaturated Fat	4.2 g

Potassium	202.5 mg

Protein	3.4 g

Sodium	80.0 mg

Dietary Exchanges 8.3 Fat, 0.2 Meat, 0.1 Other Carbs, 0.3 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each eggs 1.0
1 each egg whites 0.3333
0.3333 cup walnut oil 0.75
0 3/4 cup sweetener (sugar substitute) 0.25
0 1/4 cup white all purpose flour 0.25
0 1/4 cup whole wheat flour 1.0
1 tsp low sodium baking powder 0.5
0 1/2 tsp baking soda 1.0
1 pinch salt 0.25
0 1/4 cup ground almonds 0.5
0 1/2 cup instant coffee 0.5
0 1/2 cup unsweetened cocoa powder 1.0
1 tsp vanilla extract

Directions

Preheat oven to 350 degrees F. Line an 8-inch square baking pan with baking paper.
With an electric mixer on a high setting, beat the eggs, slowly adding the oil and sugar substitute until the mixture gets thick.
Sift the flours with the baking powder, baking soda, and salt. Add the chopped nuts.
Mix the coffee, cocoa, and vanilla extract.
Mixing by hand with a wooden spoon, add the flour and coffee mixtures, alternating between the two.
Pour into the prepared pan and bake for 25-30 minutes. When the top is just firm to the touch, remove from the oven.
Do not use the toothpick test for doneness. This cake should come out very moist.
Place on a grate to cool. Cover and refrigerate. When cold, using a serrated knife, cut into 12 equal squares.
Store in an airtight container or freeze.