Rich and chewy, low-fat brownie from scratch. Add lower-fat cream cheese frosting for a great combination that would be welcomed at any party. All for just under 200 calories.
I don’t like mixes, so I generally cook from scratch, and this is about the same amount of work as a box, and you know what is in it.
I somewhat simplified a recipe from food.com .
I added some instant coffee to punch up the chocolate flavor and then made some cream cheese frosting with a lower fat cream cheese that is the perfect topping for the great tasting brownie.
A higher 4. This is a five if you need a low-fat or low-calorie treat.
Pro Tips: Recipe Notes for Low Fat Brownie with Cream Cheese Frosting
Be aware that many of the “nutritional facts” on boxes of a mix are for the mix only not the added oil etc.
I used applesauce to replace most of the liquid and fat. I did leave some butter. It is not all fat, and a little fat really is needed for the texture. I tried several ways to get rid of it, but it needs to be there.
The dark cocoa powder is great for taste, but instant coffee is well known for busting chocolate flavor.
I think this adds something special. Do not use fat-free cream cheese; it is horrible. The lower fat is ok.
You can skip the frosting or just do a powder sugar and milk frosting if you want.
My suggested frosting adds 33 calories per brownie.
This recipe makes 16 two-inch square brownies. They are 141 calories and 1.7 gms of fat each. The frosting adds about 33 calories. So frost if you want.
Storage of the Brownies
Without the frosting. I would store at room temperature tightly covered for 3-4 days. If frosted, then refrigerate. It should freeze well for 3-4 months.
Other Easy Deserts
Preheat oven to 375 degrees. In a large mixing bowl, combine 1 3/4 cup sugar and 3/4 cup apple sauce. Mix well with a hand mixer. Add 2 tablespoons butter melted, two egg whites, 1 tablespoon instant coffee and 1 teaspoon vanilla. Mix well again.
In a separate bowl mix 1 cup AP flour, 1/2 cup good quality dark cocoa powder, 1 teaspoon baking powder and 1/2 teaspoon salt. Mix well.
Now mix dry into the wet. Mix well but do not over mix.
Pour into a greased 8 X 8 pan.
Bake for 30 to 35 minutes until a toothpick comes out clean.
While brownies are baking, combine 2 oz of reduced-fat cream cheese, 1 tablespoon butter, and 1/2 teaspoon vanilla. Beat on low with a hand mixer until mixed and then increase speed slightly and whip for 10-15 seconds. Slowly add 2/3 cup powder sugar and mix until creamy.
After brownies are cooled, cut into 2-inch squares and top with a generous teaspoon of frosting.
Editor’s Note: Originally Published November 19, 2011. Refreshed with more detailed discussion and instructions along with updated photos.