A rich and chewy, low fat brownie from scratch. I added some 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 add 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.
This is a five if you need a low-fat treat. I can’t say that I will make it over and over since we are not desert people. So the work frequent is better than over and over for me.
Notes: the recipe makes 16 two inch square brownies. They are 147 calories and 1.7gms of fat each. The frosting adds about 48 calories and 2gms of fat each. So frost if you want.
Be aware that many of the “nutritional facts” on boxes of a mix are for the mix only not the added oil etc.
Preheat oven to 350 degrees convection. In a large mixing bowl, combine 1 3/4 cup sugar and 3/4 cup apple sauce. Mix well with a hand mixer. Add 2T butter melted, two egg whites, 1T instant coffee and 1t vanilla. Mix well again.
In a separate bowl mix 1 cup AP flour, 1/2 cup good quality dark cocoa powder, 1 t baking powder and 1/2 t salt. Mix well.
Now mix dry into the wet. Mix well but do not over mix.
Pour into a greased 8X8 pan.
Bake for 30 to 35 minutes until toothpick comes out clean.
While brownies are baking, combine 2 oz of reduced fat cream cheese, 1T butter, and 1/2 t 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.
July 8, 2016