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    Best Ever Brownies W/ Chocolate Frosting

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Janet Tatman, Moline, IL, sent me a recipe she said was her husband's most favorite sweet. She wanted to know if there was any hope in making it healthier. Well, after one bite, all my chocolate-loving tasters were raving about my version. By the way, for the same size serving her recipe clocked in at 327 calories and 21 grams of fat!
    Serves 12

    List of Ingredients

    • 1/3 cup reduced calorie margarine*
    • 3 squares unsweetened chocolate*
    • 1/2 cup unsweetened applesauce
    • 1/4 cup Land O Lakes no-fat sour cream*
    • 2 large eggs or equivalent in egg substitute
    • 2 1/4 cups granular Splenda*
    • 1 1/2 teaspoons vanilla extract*
    • 3/4 cup Bisquick Reduced Fat Baking Mix
    • 1/4 teaspoon salt
    • 1/4 cup (1 ounce) black walnuts or English walnuts


    1. Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a small saucepan melt 1/4 cup margarine with 2 squares chocolate. Remove from heat. Stir in applesauce and 2 tablespoons sour cream. Set aside. In a large bowl, beat eggs with an electric mixer until foamy. Gradually beat in 1 cup Splenda until fluffy and thick. Stire in 1/2 teaspoon vanilla extract and chocolate mixture. Add Bisquick, salt, and walnuts. Mix well to combine. Eveny spread batter into prepared cake pan. Bake for 15 to 18 mintues or just until top is firm to touch. Place cake pan on a wire rack and allow to cool completely. In a medium saucepan, melt remaining margarine and remaining square of chocolate. Remove from heat. Stir in remaining 2 tablespoons sour cream. Add remaining 1 1/4 cups Splenda and remaining 1 teaspoon vanilla extract. Mix well to combine. Drizzle warm mixture over top of cooled brownies. Cut into 24 squares.

    Final Comments

    Each serving equals:
    HE: 1 Fat, 1/3 Bread, 1/4 Protein, 1/2 Slider, 15 Optional Calories
    136 Calories, 8gm Fat, 3gm Protein, 13gm Carbohydrate,
    213mg Sodium, 26mg Calcium, 1gm Fiber
    DIABETIC: 1 Fat, 1 Starch

    "Healthy Exchanges Food Newsletter January 2001, pg. 4."




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