2/3 c. Dutch-process cocoa
3 c. Splenda
1 1/2 tsp. vanilla
3/4 c. wheat-free baking mix
1 1/2 c. unsalted butter, melted
4 large eggs, beaten
1/2 tsp. almond extract
1/2 c. almond flour
1 c. toasted almonds, chopped coarsely (optional)

Heat oven to 350°F. Generously butter 9 x 13 x 2-inch pan. Combine cocoa, Splenda and flours stirred to evenly distribute. Combine melted butter with beaten eggs; stir in vanilla and almond extracts. Add flour mixture and stir until well-combined. Stir in almonds, if using. Spread in pan and bake in center of oven for 25 minutes. Cool in pan; cut into 1 1/2-inch squares.

Note: Can be frosted with 1 cup confectioners sugar mixed with 1 tablespoon cocoa and 3 tablespoons cream but then they won't be sugar-free!