Low Fat Peanut Butter Fudge Brownies

1 cup unbleached all-purpose flour
¾ cup cocoa powder
1 tablespoon malted milk powder
½ teaspoon baking powder
pinch salt – optional
1 1/3 cups sugar
¼ cup Better Bake shortening replacement or apple butter
4 egg whites
2 teaspoons vanilla extract
¾ cup peanut butter chips
1 recipe Chocolate Fudge Frosting

1. Preheat oven to 350 F. Spray an 8-inch square cake pan lightly with non-stick cooking spray and dust lightly with flour, then set aside.

2. Sift flour and cocoa together into a mixing bowl. Add malted milk powder and salt mixing all dry ingredients together until well combined.

3. Mix sugar together with shortening replacement until combined, beat in egg whites and vanilla. Fold flour/ cocoa mixture sugar/egg white mixture until combined.

4. Pour/ spread mixture into prepared pan and bake for approximately 28 minutes until tooth pick or edge of sharp knife inserted 2-inches from center comes out clean.

5. Remove from oven pour/ drizzle Chocolate Fudge Frosting spreading carefully and evenly over hot brownies. Top frosting evenly with peanut butter chips and return to oven for 1 to 2 minutes until chips have melted. Remove from oven and carefully swirl melted peanut butter together with Chocolate Fudge Frosting. Cool pan on wire rack for 1 to 2 hours. Cover and refrigerate allowing frosting to set up 30 minutes to an hour before cutting into squares.

Yield: 16 servings with frosting at approximately 200 calories; 3.5 grams total fat; 2 grams saturated fat; 11 milligrams cholesterol; 39 grams carbohydrate; 0.7 gram dietary fiber; 4.6 grams protein; 83 milligrams sodium.

Sour Cream Fudge Frosting
1 cup confectioner’s sugar
¼ – cup cocoa powder
2 tablespoons low fat cream cheese (50% less fat)
1 to 2 tablespoons skim milk or fat free half and half
½ – teaspoon vanilla

1. Combine sugar and cocoa into a bowl. Add cream cheese, milk or fat free half and half and vanilla and beat until smooth. If necessary add a little more skim milk to thin frosting into a more drizzle/ spreadable consistency.

Recipe from Lighten Up, The Art of Low Fat Gourmet Cooking, by Mary E. Ross

Compare high fat version at 350 calories and 18 grams total fat

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