Yield: 16 servings; 2 points per serving
1/2 cup Dutch process cocoa powder
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 Tbsp unsalted butter, softened
1 cup sugar
2 large egg whites
1/2 cup unsweetened applesauce
1 tsp vanilla extract
Set a rack at the middle level of the oven and preheat to 350F. Coat an 8-inch square pan with nonstick cooking spray.
In a medium bowl, sift together cocoa, flour, baking powder and salt. In a separate bowl, beat together butter and sugar. Whisk in egg whites, applesauce and vanilla. Stir flour mixture into applesauce mixture until combined.
Pour batter into prepared pan and bake for 35-40 minutes or until firm. Cool in pan before cutting into squares.
Yield: 8 servings
4 egg whites
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla
1 cup chocolate wafer cookie crumbs
1/2 cup chopped walnuts
Heat oven to 350 degrees. In a medium bowl, beat egg whites and salt with a rotary mixer or wire whisk until soft peaks form. Slowly add sugar until peaks are glossy. Beat in vanilla.
Fold in cookie crumbs and walnuts. Pour mixture into a nonstick pie pan and carefully level mixture with spatula. Bake 30 minutes.
Nutrition Facts: Calories 209; Fat 7g; Cholesterol 0mg; Sodium 182mg; Carbohydrates 36g; Dietary Fiber 1g; Sugars 30g; Protein 4g.
Yield: 12 servings
1 egg
1 egg white
1-1/4 cups packed brown sugar
1/4 cup canola oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups reduced-fat granola with raisins
1 cup dried cranberries or cherries
In a mixing bowl, combine the egg, egg white, brown sugar and oil; mix well. Combine the flour, baking powder and salt; stir into sugar mixture just until blended. Stir in granola and cranberries (batter will be thick).
Spread into a 9-in. square baking pan coated with nonstick cooking spray. Bake at 350° for 25-30 minutes or until golden and set. Cool on a wire rack. Cut into bars.
One brownie equals 256 calories, 6 g fat, 18 mg cholesterol, 173 mg sodium, 49 g carbohydrate, 2 g fiber, 3 g protein.
Yield: 20 servings
1/4 cup bourbon (or hot milk)
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 large eggs
Cooking spray
Preheat oven to 350°.
Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.
Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.
Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack.
CALORIES 148; FAT 5g; PROTEIN 2.2g; CHOLESTEROL 31mg; CALCIUM 20mg; SODIUM 121mg; FIBER 1g; IRON 1.5mg; CARBOHYDRATE 23.2g
Yield: 20 servings
Cooking spray
2 tablespoons instant coffee granules
1/4 cup hot water
1/4 cup butter
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1 1/3 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/4 cup toffee chips
Preheat oven to 350º. Coat bottom of a 9-inch square baking pan with cooking spray.
Combine coffee and hot water, stirring until coffee dissolves.
Combine butter and chocolate chips in a small microwave-safe bowl. Microwave at high 1 minute or until butter melts; stir until chocolate is smooth.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla, and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350º for 22 minutes. Cool on a wire rack.
CALORIES 145; FAT 4.8g; PROTEIN 2.2g; CHOLESTEROL 30mg; CALCIUM 23mg; SODIUM 121mg; FIBER 1.1g; IRON 0.9mg; CARBOHYDRATE 24.9g
Yield: 12 servings
1 cup packed brown sugar
1/4 cup butter, melted
1/4 cup egg substitute
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Cooking spray
1/4 cup toffee baking bits (such as Heath)
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; stir with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt. Add flour mixture to sugar mixture; stir just until moist. Spread batter in an 8-inch square baking pan coated with cooking spray. Sprinkle with toffee bits. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.
Note: Store, covered, for up to 3 days.
CALORIES 168; FAT 5.4g; PROTEIN 1.6g; CHOLESTEROL 14mg; CALCIUM 31mg; SODIUM 120mg; FIBER 0.3g; CARBOHYDRATE 28.4g
Yield: 16 servings
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
1/4 cup butter
1 cup sugar
1/2 cup egg substitute
1/4 cup Baileys Irish Cream
1 teaspoon vanilla extract
Cooking spray
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.
Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly.
Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist.
Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
CALORIES 145; FAT 4.9g; PROTEIN 2.5g; CHOLESTEROL 8mg; CALCIUM 8mg; SODIUM 93mg; FIBER 1.1g; CARBOHYDRATE 23.8g
Yield: 16 servings; 2.5 points per serving
Cooking spray
1/4 cup butter
3 ounces Junior Mints -- about 32
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup sugar
1/3 cup unsweetened cocoa
1 large egg
1 large egg white
Preheat oven to 350 degrees. Coat bottom of an 8-inch square baking pan with cooking spray.
Combine butter and mints in a 2-cup glass measure; microwave at high 30 seconds or until soft. Stir until smooth, and set aside.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl.
Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended.
Pour batter into prepared pan. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.
Note: Two large (1.5-ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 Junior Mints.
Per Serving: 120 Calories; 4g Fat; 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 75mg Sodium
1/2 c. unsweetened cocoa
3/4 c. all purpose flour
1 T. cornstarch
1/4 tsp baking soda
1/4 tsp salt
1 1/4 c. sugar
2/3 c fat free vanilla yogurt or use plain yogurt and 1 tsp vanilla extract
Mix all ingredients together until well mixed and glossy. Bake in an 8x8" pan sprayed with Pam. Bake at 350 degrees F for 30-35 minutes. Top with FF Cool Whip.
Points per serving: 2
2 T. cocoa mix
1 T. Fat Free vanilla yogurt
Stir together until glossy. Microwave 1 minute on high.
Yield: 9 servings; 3 points per serving
1/2 cup Hershey's Cocoa
3/4 cup great value all-Purpose Flour
1 tablespoon cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup great value pure Cane Sugar
2/3 cup Dannon light-n-fit vanilla yougurt
60 grams Kraft Jet Puffed Miniature Marshmallows
1 1/2 full sheets Honey Maid Low Fat Graham Crackers
2 tablespoons nesquik Chocolate Syrup
Prepare brownies as directed; including 2/3 cup of nonfat vanilla yogurt. Preheat oven to 350°F. Bake at 350 degrees for 30 to 35 minutes.
Top cooked brownies with marshmallows. Bake until marshmallows are slightly browned, about 2 to 4 minutes. Remove from oven and allow to cool slightly.
Top with crushed graham crackers and drizzle with chocolate syrup. Cut into 9 pieces and serve.
Yield: 24 servings
3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter or stick margarine, melted and cooled
1/4 cup fat-free milk
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels
Preheat oven to 350°.
Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.
PER SERVING: CALORIES 176; FAT 5g; PROTEIN 2.6g; CHOLESTEROL 6mg; CALCIUM 30mg; SODIUM 212mg; FIBER 0.8g; CARBOHYDRATE 29.9g
Yield: 36 servings; 3 points per serving
1/2 cup light butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 teaspoon coconut extract -- or 3 tsp vanilla total instead
1 1/2 cups flour -- sifted
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1 cup coconut -- flaked
1/2 cup mini-chocolate chips
2 tablespoons sugar -- optional
1/2 cup chopped walnuts -- optional
Melt butter over low heat, then remove. Add 2 cup sugar and beat. Add eggs and vanilla and blend. Mix in flour, cocoa, salt. Stir in coconut.
Pour into greased 13x9" pan. Sprinkle remaining ingredients over top.
Bake at 350F for 30 minutes. Do not overcook. Cool in pan and cut into bars.
With NO NUTS: 36 servings = 2 points each
Yield: 12 servings; 2 points per serving
1/2 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons dutch-process cocoa powder
2 tablespoons warm water -- or more if needed
1 tablespoon vanilla extract
1/2 teaspoon instant coffee powder -- or espresso
2 tablespoons light butter
3 oz. semisweet chocolate -- chopped fine
1/2 cup sugar
1/8 teaspoon salt
1 large egg -- lightly beaten
Preheat oven to 350 degrees. Spray an 8" square pan with Pam.
Whisk flour & baking powder together in small bowl; set aside. In a separate bowl, whisk the cocoa, water, vanilla, & espresso powder together until smooth; set aside.
Microwave the butter & chocolate together on 50% power until melted, about 1 minute -whisk until mixture is smooth. Whisk in the sugar and salt until completely incorporated. Whisk in the cocoa mixture, then whisk in the egg. Stir in the flour mixture until just incorporated (do not overmix).
Pour the batter into the prepared pan & smooth the top. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 20-25 min, rotating the pan halfway through baking. Cool completely on a wire rack about 1 hour, remove from pan and cut into 12 brownies.
Yield: 12 servings; 2 points per serving
3/4 cup flour
2 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup Egg Beaters® 99% egg substitute
1/4 cup peanut butter
1 teaspoon vanilla extract
1 tablespoon vegetable oil
1/4 cup plain lowfat yogurt
12 teaspoons sugar
Preheat oven to 350.
In a small bowl, combine flour, cocoa, baking powder and salt.
In another bowl, combine remaining ingredients. Beat on low speed until well blended. Stir in dry ingredients by hand until well moistened.
Place in 8-inch square pan that has been sprayed with a nonstick cooking spray. Bake 15 minutes. Cool in pan, cut into squares to serve.
Yield: 16 servings; 2.7 points per serving
Cooking spray
1 cup all-purpose flour
1/4 cup semisweet chocolate minichips
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
1/4 cup creamy peanut butter
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large egg
1 large egg white
Preheat oven to 350°.
Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan).
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chocolate chips, soda, and salt in a bowl.
Combine sugars and remaining ingredients in a bowl; stir until well-blended. Add flour mixture, stirring just until blended. Spread batter in bottom of prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
Yield: 16 servings; 2.5 points per serving
Cooking spray
3/4 cup all-purpose flour
1 tablespoon soy flour
1 tablespoon ground hazelnuts
1 1/2 tablespoons cocoa powder
1/4 cup semisweet mini chocolate chips
1/4 teaspoon baking soda
3/8 teaspoon salt
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup Nutella
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large egg
1 large egg white
Preheat oven to 350°. Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan).
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soy flour, ground hazelnuts, chocolate chips, soda, and salt in a bowl.
Combine sugars and remaining ingredients in a bowl; stir until well-blended. (I used a mixer.) Add flour mixture, stirring just until blended. Spread batter in bottom of prepared pan. Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.