Saturday, March 10, 2012
Coconut Peanut Butter Mini Brownies with Cream Cheese Icing (low carb)
3/4 cup granular splenda
1/2 cup natural unsweetened peanut butter
1 cup unsweetened shredded coconut
1/3 cup butter
1/2 cup cream cheese
1/2 tsp vanilla
1/4 cup granular splenda
Preheat oven to 350 degrees. Mix all of the first ingredients together and spoon into greased mini muffin pan. Bake for 5-7 minutes. (I baked for 10 and they were really dry). Mix cream cheese, vanilla, and splenda. Spoon into a sandwich bag, and snip off a tiny piece of the corner to squeeze out the icing. Decorate the brownies.
If there is any way of making these more moist. Let me know!
Posted by Beth Hatch at 4:57 PM