Reviews & Comments

I agree that using sugar in a diabetic recipe is not often accepted. What the author of this recipe could have done and what I do all the time is sub sugar free maple syrup and sugar sub for brown sugar. This recipe, if done correctly should not be dry. If you are concerned that it might be add a little applesauce (sub it for some of the water) or small chopped apple bits or even maraschino cherries or raisins. These will keep the brownies or cake moist and fresh for a few days if your dish lasts that long. LOL

This is a terrible recipe. It was dried out. On the plus side, it looked like the picture.

Usually I give everything 5 spoons, I can honestly say this is a horrible recipe....When I was done and they cooled we could not cut them they were so hard....There was no way to save this one...sorry.... =0(

Substitute the brown sugar for the Splenda blend and get the Pillsbury sugar-free brownie mix? Does that help? I was going to try to make these this weekend for my boyfriend who is diabetic and I had gastric bypass, which means I can't have sugar either. What think?

I am sure these brownies taste AMAZING. BUT... 12 grams of sugar??? are they kidding?!! I make a key lime pie that is only 8 grams of sugar for the whole pie! and I can make oatmeal cookies that have 2grams of sugar for each cookie (big cookies), and a pumpkin pie that has 7 for the whole pie!! What are they thinking...12 grams per square! In my eyes...recipe is not for diabetics!