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Peppermint Brownies

Healthycooking's picture
Ingredients
  Reduced-calorie margarine 10 Tablespoon, softened (1/2 Cup Plus 2 Tablespoons)
  Sugar 1 1⁄3 Cup (21.33 tbs)
  Egg whites 8
  Non fat sour cream alternative 1⁄2 Cup (8 tbs)
  Evaporated skimmed milk 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1 Teaspoon
  Peppermint extract 1⁄2 Teaspoon
  All purpose flour 1 1⁄3 Cup (21.33 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Unsweetened cocoa 1⁄3 Cup (5.33 tbs)
  Vegetable cooking spray 1
  Sifted powdered sugar 3 Cup (48 tbs)
  Unsweetened cocoa 1⁄4 Cup (4 tbs)
  Hot water 5 Tablespoon (1/4 Cup Plus 1 Tablespoon)
  Finely crushed peppermint candy 3 Tablespoon
Directions

Beat margarine at medium speed of an electric mixer until creamy; gradually add 1 1/3 cups sugar, beating well.
Add egg whites and next 4 ingredients; beat well.
Combine flour, baking powder, salt, and 2/3 cup cocoa; add to margarine mixture, mixing well.
Pour batter into a 13- x 9- x 2-inch pan coated with cooking spray.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack.
Combine powdered sugar and 1/4 cup cocoa; stir well.
Add water, 1 tablespoon at a time, stirring until smooth.
Pour over brownies, and spread evenly.
Sprinkle with crushed peppermint candies.
Let stand 10 minutes before cutting into bars.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Baked
Dish: 
Cake

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