Brownies the Editors of Publications International, Ltd.
Makes 20 servings
|1/4||cup margarine or butter, softened|
|1/4||cup fruit-based butter and oil replacement|
|2||ounces fat-free cream cheese|
|1/2||cup cholesterol-free egg substitute|
|1||cup all-purpose flour|
|1/2||cup unsweetened cocoa powder|
|1/2||teaspoon baking powder|
|1/3||cup reduced-fat semisweet chocolate chips|
- Preheat oven to 350°F. Lightly coat 9-inch square baking pan with nonstick cooking spray; set aside.
- Beat margarine, butter replacement and cream cheese in medium bowl with electric mixer at high speed until smooth. Add sugar, egg substitute and vanilla; beat until smooth.
- Combine flour, cocoa, salt and baking powder in small bowl. Add to egg mixture; stir just until flour is combined. Pour into prepared pan.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Sprinkle with chocolate chips; cool completely in pan. Cut into 20 brownies.
|Serving Size:||1 brownie|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||24 %|
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