Diabetes brownies may be healthier than you think.  According to DietToGo.com, dark chocolate is very good for you. In fact, studies have shown that “insulin resistance drops and insulin sensitivity rises after ingesting chocolate – specifically dark chocolate.” One study also demonstrated that blood pressure tended to drop after the consumption of cocoa products. It is true that chocolate contains saturated fat, but it does not raise blood cholesterol levels, according to the site. Cocoa is basically chocolate without the fat, so it is low in calories.

Studies have also shown cocoa and chocolate to be good for vascular health. These foods help to limit the buildup of plaque, lowering LDL cholesterol levels while raising HDL cholesterol levels. These foods also limit blood clotting, similarly to the way aspirin does, helping the body to maintain healthy blood flow. Although dark chocolate is healthy for you, cocoa is healthier because of its low fat content. Dutch cocoa is an exception, however, because it is processed with an alkali which destroys flavonoids. These flavonoids are what makes cocoa healthy in the first place. Therefore, this type of cocoa should be avoided.

When making desserts with chocolate, such as diabetes brownies, it is suggested that you always used unsweetened chocolate or baking chocolate which is 100% cocoa. You can sweeten your chocolate, if desired with sugar-free syrup, an artificial sweetener, or sugar-free preserves. Although the diabetes brownies should not be eaten all the time, they do contribute to your health as an occasional treat. Try the diabetes brownies recipe listed below, and enjoy them with the knowledge that you are doing something good for your body.


Recipe for Diabetes Brownies


Diabetes Brownies


  • 8 egg whites
  • 2 cups granulated artificial sweetener
  • ½ cup of whole-wheat flour
  • ½ cup of semi-sweet mini chocolate chips
  • 1 cup of unsweetened cocoa powder
  • ½ cup unsweetened applesauce
  • 2 tsp. instant espresso powder
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1 tsp. salt
  • Cooking spray



Begin by preheating the oven to 350 degrees F. Mist 2 muffin tins (with 12 cups each) with cooking spray, taking care to cover each completely. Now, in a large mixing bowl and using a spatula or whisk, mix together the egg whites, artificial sweetener, applesauce, and vanilla until they are well combined. Afterwards add the baking powder, espresso powder, cocoa powder, flour and salt. Mix this together until there are no longer any lumps.

When the mixture is completely combined, fill each cup in one of the tins until it is barely full. Sprinkle ¼ of a cup of the chocolate chips evenly over each of the cups in the tin. Bake for 10-12 minutes. Insert a toothpick in the center of one. If it comes out clean, they are done. Allow them to cool on a rack for 5 minutes. Repeat this process with the other tin.