Header is editable on language level pages and above in content hierarchy (this text is being shown in edit mode only)

Fudgey Brownie Drops made with HERSHEY'S Sugar Free Chocolate

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories90
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium65 mg3% DV
Total Carbohydrates8 g3% DV
Dietary Fiber1.0 g4% DV
Sugars2 g
Protein1 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron4% DV
  Amount Per Serving % DV *
Calories90
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium65 mg3% DV
Total Carbohydrates8 g3% DV
Dietary Fiber1.0 g4% DV
Sugars2 g
Protein1 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron4% DV
  • 1/4 cup granulated sugar
  • 1/4 cup HERSHEY'S SPECIAL DARK Cocoa
  • 1/2 cup pecans chopped
  • 1/2 cup sucralose , granular form*
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 HERSHEY'S Sugar Free Chocolate Candies
  • 2 teaspoons vanilla extract
  • 1/2 cup light margarine (1 stick) , softened
  • 1 egg
  • 3/4 cup all-purpose flour

Directions

  • 1. Heat oven to 350°F. Remove wrappers from chocolates; cut into small pieces. Line cookie sheet with parchment paper or lightly grease.
  • 2. Beat margarine, sucralose, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt; gradually add to margarine mixture, beating until well blended. Stir in chocolate pieces and nuts. Drop by teaspoonfuls onto prepared cookie sheet.
  • 3. Bake 5 to 7 minutes or until cookie springs back when touched lightly with finger. Cool slightly; remove to wire rack. Cool completely. About 2 dozen dookies.
  • *Such as Splenda, an artificial sweetener

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog