Choc Brownies were a bust :(

[Momo]

So we picked up a large box of Splenda @ Cosco the other day. It said Great for cooking & baking ...BS... the chocolate " brownies" I made tasted like moist card board w/sweet n low sprinkled on them! ::

Has anyone out there ever had luck using artificial sweetners in baked goods? :yum:

[Stella]

No... No, No, NO.

Sorry, I just don't like imitation anything. :|

[Momo]

I don't either, but when you can't afford the calories or you are diabetic(I'm not) there has to be a way to make decent tasting baked goods...don't ya think??

I've never, ever had a good result w/artificial sweeteners in baked goods. The consistency is not the same, and baking is all about consistency. I've had much success w/lower fat recipes - but never using sugar substitutes.

Nellie might know something. She's a baking goddess.

[KCwife]

I try to never use artificial anything...but, if you are willing to try natural alternative sweeteners I have had good luck with succant, and stevia http://www.stevia.net (both readily available in whole foods stores or sections)

I also like the raw sugars... not the processed refined white sugar. Something else that I have tried is dates.

[DCJenn]

Everyone that I know said the only way to successfully use the spenda stuff is to still use half of the called for regular sugar.

Jenn

It's my opinion (and ONLY my opinion!) - and I have lost 20 lbs with 20 more to goal - if I'm blowing 1 calorie on a sweet, it better be delicious. I would rather eat a 1x1" square of full fat brownie than a 4x4" y brownie.


Or eat a 2x2" brownie and spend 10 more mins on the treadmill.

My thoughts exactly.

But since you have that big box of Splenda, I have also heard that using half Splenda and half sugar is the way to go.

[Ravenclaw]

Late to the game but have you ever tried "No Pudge" brownies? One of my friends eats them when he has a craving. Obviously they are not as good as the full fat ones but I guess they quelch the craving.