Saturday, March 10, 2012

Coconut Peanut Butter Mini Brownies with Cream Cheese Icing (low carb)

2 square unsweetened bakers chocolate, melted
3/4 cup granular splenda
2 eggs
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!

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