Black 'n' White Brownies

Recipe Ingredients

1 cup	62g / 2.2oz	Cake flour
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/2 cup	99g / 3.5oz	Shortening - softened
1/2 cup	99g / 3.5oz	Granulated sugar replacement
2		Eggs
1 teaspoon	5ml	Vanilla extract
1 tablespoon	15ml	Water
1/4 cup	23g / 0.8oz	Unsweetened coconut - grated
1 teaspoon	5ml	Coconut milk
1 oz	28g	Baking chocolate - melt

Recipe Instructions

These brownies are mailable.

Sift together the flour, baking powder and salt. Cream shortening and sugar replacement until light and fluffy. (My note: be sure to use a sugar replacement that does not lose sweetness when heated - Aspertame is not suitable.) Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and water.

Divide batter into two equal parts. To one part add unsweetened coconut and coconut milk. Stir to completely blend. To the remaining half, beat in the melted chocolate.

Spread coconut mixture on bottom of well-greased 8-in square pan. Spread chocolate layer on top of coconut layer. Bake at 350F for 25 to 30 minutes. Cut into 1 x 2 inch bars.

Source:
The Diabetic Chocolate Cookbook by Mary Jane Finsand Available in bookstores 1993. Contains chocolate candy recipes.

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