Some “healthier” recipes just don’t taste as delectably satisfying if you forgo too many of the ingredients that make it delectable. This brownie recipe is a great combination of a healthier AND sweetly satisfying. With all things, though, enjoy in moderation. Make sure you cut these into the 24 bars as suggested in the recipe so you don’t end up eating more calories and fat than you think you are. Enjoy one with a nice glass of low fat (or almond) milk to help fill you up and keep you from over-indulging! You can also freeze some if you’re making the entire batch for only a couple people and don’t want them to go to waste.
4 ounces reduced-fat cream cheese
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour
1 tablespoon nonfat plain yogurt
1/2 teaspoon vanilla extract
2/3 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 large egg
2 large egg whites
1 1/4 cups packed light brown sugar
1/4 cup canola oil
1/4 cup strong (or prepared instant) coffee
2 teaspoons vanilla extract
Preheat oven to 350° F. Coat a 7-by-11-inch baking pan with cooking spray.
Topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.
Brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
Scrape half of the brownie batter into the pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife through the two batters to swirl the batters together.
Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely and cut into 24 bars.
per bar (makes 24 bars)
4 g fat
21 mg cholesterol
16 g carbohydrates
2 g protein
1 g fiber
54 mg sodium