Strawberry Fudge Brownies

Strawberry Fudge Brownies

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From: Diabetic Living Magazine

Change up your go-to brownie recipe by adding pecans and strawberries! This delicious, diabetic-friendly treat is ready in under an hour.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 12.35-ounce package sugar-free chocolate-fudge brownie mix
  • ½ cup unsweetened applesauce
  • ⅓ cup chopped pecans
  • ¼ cup refrigerated or frozen egg product
  • 3 tablespoons canola oil
  • 1 cup fresh strawberries, coarsely chopped
  • 1 ounce white, dark or semisweet chocolate


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Lightly coat an 8x8x2-inch square baking pan with nonstick spray. In a medium bowl, combine the brownie mix, applesauce, pecans, egg product and oil. Beat with a wooden spoon 50 strokes or until combined.
  2. Spread batter evenly into the prepared pan. Sprinkle the chopped strawberries on top. Bake 35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  3. Meanwhile, in a small heavy saucepan melt the chocolate over low heat and drizzle over the brownies.

Nutrition information

  • Serving size: 1 brownie
  • Per serving: 165 calories; 9 g fat(1 g sat); 4 g fiber; 27 g carbohydrates; 2 g protein; 5 mcg folate; 1 mg cholesterol; 2 g sugars; 17 IU vitamin A; 7 mg vitamin C; 11 mg calcium; 1 mg iron; 98 mg sodium; 49 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 fat, 1 other carbohydrate, 1 starch, ½ fruit

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