Rich, Warm Brownie Wedges with Java Cream
Dense wedges of cherry chocolate are paired with a sweet coffee-flavored cream and fresh berries.
For this recipe, and for dozens of other Association-approved recipes, purchase The Heart-Smart Diabetes Kitchen from our online store.
Servings: 8; Serving size: 1/8 brownie + 1/4 cup berries
canola oil cooking spray
2/3 cup all-purpose flour, spooned into measuring cup and leveled
1/3 cup white whole-wheat flour, spooned into measuring cup and leveled
1/2 cup cocoa powder
1 1/2 tsp baking powder
1 Tbsp instant coffee granules
1/8 tsp salt
1/2 cup packed brown sugar substitute blend
1/3 cup canola oil
1/2 cup egg substitute
2 tsp vanilla
2 Tbsp water
1 tsp instant coffee granules
4 oz fat-free whipped topping
1 cup fresh raspberries
1 cup blackberries or blueberries
- Preheat oven to 325°F. Coat a 9-inch, nonstick spring-form pan or cake pan with cooking spray.
- Combine flours, cocoa and baking powder, 1 Tbsp coffee granules, and salt in a medium bowl.
- Combine sugar, canola oil, egg substitute, and vanilla in another medium bowl; mix well. Add sugar mixture to flour mixture and stir until just blended. Batter will be very thick. Spoon into the bottom of the pan; spread evenly by coating the back of a spoon with cooking spray.
- Bake 11 minutes or until slightly puffed. (Mixture will not be completely cooked at this point, but it will continue to cook while standing without overcooking and drying out.)
- Place the pan on a wire rack and let cool for 5 minutes. Remove the sides of the pan and gently remove from bottom or leave on bottom and place on a serving plate.
- Serve warm or room temperature. When cooled completely, store in an airtight container at room temperature.
- To make cream, combine water with 1 teaspoon instant coffee granules in a medium bowl and stir until dissolved. Add the whipped topping: whisk until a sauce consistency is reached. For thinner sauce, add 1-2 Tbsp water or milk. Refrigerate until needed. To serve, cut into wedges, spoon mocha cream on top, and sprinkle with berries.
Flavorful tip: The secret to a moist brownie is canola oil. It will help keep the brownie tart soft for two days.
2 1/2 carbohydrate
Calories from Fat: 90
Total Fat: 10 g
Saturated Fat: 1 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 145 mg
Total Carbohydrate: 36 g
Dietary Fiber: 4 g
Sugars: 16 g
Protein: 5 g
Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.
For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.
Round out your meals with a serving of:
- Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
- Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.
Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.
Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.
The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.
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