3 whole eggs  than one egg white

yes  it will at the bottom of the reply  I will give you a couple types

whitey's  I think are like our M&M's

Sultana  is that a type of grape.

YES VERY DANGEROUS FOR DOGS AND CATS

. Chocolate, Coffee, Caffeine
These products all contain substances called methylxanthines, which are
found in cacao seeds, the fruit of the plant used to make coffee and in the
nuts of an extract used in some sodas. When ingested by pets,
methylxanthines can cause vomiting and diarrhea, panting, excessive thirst
and urination, hyperactivity, abnormal heart rhythm, tremors, seizures and
even death. Note that darker chocolate is more dangerous than milk
chocolate. White chocolate has the lowest level of methylxanthines, while
baking chocolate contains the highest

http://www.aspca.org/aspcablog/labels/Halloween.html

http://www.aspca.org/site/PageServer?pagename=pets_peoplefoodtoavoid

Chocolate Peanut-Butter Layer Brownies

     2 ounces unsweetened chocolate, chopped
     1 stick (1/2 cup) unsalted butter, softened
     1 1/4 cups sugar
     3 large eggs
     1 teaspoon vanilla
     2/3 cup all-purpose flour
     1/2 teaspoon baking powder
     1/2 teaspoon salt
     1/2 cup chunky peanut butter
     3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
fine, or 1/2 cup semisweet chocolate chips

     Preheat oven to 350 degrees and butter and flour a 9-inch square
baking pan, knocking out excess flour. In a double boiler or metal bowl set
over a saucepan of barely simmering water melt chocolate, stirring, until
smooth and remove top of double boiler or bowl from heat. Cool chocolate to
room temperature.
     In a large bowl with an electric mixer beat butter and sugar until
light and fluffy and beat in eggs, 1 at a time, beating well after each
addition, and vanilla. Into a small bowl sift together flour, baking powder,
and salt and beat into butter mixture just until blended well. Divide batter
between 2 bowls. Whisk peanut butter into batter in 1 bowl. Whisk melted
chocolate into batter in other bowl and stir in chopped chocolate or
chocolate chips.

     Spread peanut-butter batter evenly in pan. Drop chocolate batter by
large spoonfuls onto peanut-butter batter and spread carefully to form an
even layer. Bake brownies in middle of oven 35 to 40 minutes, or until a
tester comes out with crumbs adhering to it. Cool brownies completely in pan
on a rack before cutting into 16 squares. Brownies keep, layered between
sheets of waxed paper in an airtight container at cool room temperature, 5
days.

Here is one you can make your dad  who is diabetic  it is low carb.  I got
it off line

Low Carb Double Chocolate Walnut Brownies

1 1/2 tablespoons wheat bran, or oat bran
1 1/4 cups plus 1/2 tablespoon soy flour
4 ounces unsweetened baking chocolate
1/2 cup unsalted butter
2 cups sugar substitute (recommended: Splenda)
1/2 cup heavy cream
5 large eggs
1 tablespoon no sugar added vanilla extract
2 teaspoons baking powder
1/2 cup chopped walnuts
Low Carb Chocolate Frosting, recipe follows
Special Equipment: 8-inch square baking pan

Preheat oven to 325 degrees F.
Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat
bran and 1/2 tablespoon soy flour together and sprinkle evenly over the
inside of the greased pan, also coating the sides.

Place the unsweetened chocolate and butter in a steel bowl and melt over a
saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup
heavy cream. Once thoroughly blended, turn off heat and keep warm until
needed.

With an electric mixer on high, beat the eggs, 1 cup sugar substitute and
the vanilla extract just until blended. Reduce to low speed and then blend
in the chocolate mixture.

With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour,
walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and
bake on the center rack for 35 to 40 minutes, or until a toothpick inserted
in the center comes out clean. (Do not over-bake or brownies will be dry and
hard.) Cool completely before frosting with low carb chocolate frosting. Cut
into 5 rows by 5 rows to make 25 pieces.

Low Carb Chocolate Frosting:
3 tablespoons unsalted butter, softened (not melted)
5 tablespoons unsweetened cocoa powder
1 cup sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 teaspoon no sugar added vanilla extract
Few drops hot water, as needed, to thin consistency

Place all ingredients in a medium bowl and whisk until well combined. Use to
frost brownies, but make sure brownies are completely cooled, or the butter
in the frosting will melt.

     Nutrition Information
     Nutritional Analysis per serving Calories 152
     Fat 14 grams Saturated Fat 7 grams
     Carbohydrates 6 grams Fiber 2 grams
     Net Carbohydrates 4 grams