Decadent Brownie Bites

1 cup ground almonds -- sift 3 times 1/2 teaspoon baking powder 1/2 teaspoon salt 1 3/4 cups Splenda

1 cup unsalted butter 4 ounces unsweetened baking chocolate -- cut into pieces 2 teaspoons vanilla 4 extra large eggs – beaten 1 cup chopped pecans

Topping 5 ounces cream cheese – softened 2 tablespoons Splenda 1 tablespoon cream 1 cup whipped cream -- see note** Chocolate Topping -- optional Fresh raspberries -- optional

Preheat oven to 350*F Grease or spray a 9"x13" cake pan. Mix together the dry ingredients; set aside.

In a microwave bowl, on high, melt the butter and the chocolate. Add the Splenda , the beaten eggs and vanilla; beat until well blended. Stir in the dry mixture, mix well, then stir in the pecans. Pour into the prepared pan, spread evenly. Bake at 350* for about 20 minutes or until a pick inserted comes out clean. Check at 15 minutes. DO NOT OVERBAKE!

Cool on wire rack.

While brownies are cooling make the topping: Cream together the cream cheese and Splenda. Stir in the cream until well mixed. Fold in the whipped cream{**The recipe calls for 1 cup of all ready whipped cream}until well blended. Chill until serving time. When ready to serve put the cream cheese mixture into a piping bag fitted with a large star tip. Cut the brownies into 48 squares. Pipe rosettes on top of each square{or just spoon a dollop of the cream mixture on top of each} If you can afford the carbs, drizzles a small amount of chocolate sauce on top of the rosette and scatter a few fresh raspberries on the plate.

48 Bite Size Brownies @ 2.5 minus 0.7 gr. fiber= 1.8 carbs each