|Sifted cake flour||1⁄2 Cup (8 tbs)|
|Unsweetened cocoa||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Light sour cream||1⁄3 Cup (5.33 tbs)|
|Butter||3 Tablespoon, melted|
|Vanilla extract||1 1⁄2 Teaspoon|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Egg whites||3 Large|
|Cooking spray||1 Tablespoon|
|Fat free caramel apple dip||1⁄2 Cup (8 tbs)|
|Miniature marshmallows||1 1⁄4 Cup (20 tbs)|
|Dry roasted peanuts||1⁄4 Cup (4 tbs)|
|Double chocolate frosting||4 Tablespoon|
1. Preheat oven to 350°.
2. Combine flour, cocoa, baking powder, and salt in a bowl; set aside.
3. Combine sour cream, butter, and vanilla in a medium bowl. Add sugar; beat with a mixer at medium speed until combined. Add egg whites and egg; beat well. Stir in flour mixture. Pour batter into a lightly greased 9-inch square baking pan. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out almost clean.
4. Spread caramel dip over brownie. Top evenly with marshmallows and nuts. Pour warm Double Chocolate Frosting evenly over marshmallows. Cool in pan on a wire rack.
Serving size: Complete recipe
Calories 3444 Calories from Fat 914
% Daily Value*
Total Fat 115 g176.3%
Saturated Fat 37.4 g186.9%
Trans Fat 0 g
Cholesterol 335.1 mg111.7%
Sodium 1103.6 mg46%
Total Carbohydrates 583 g194.5%
Dietary Fiber 52.1 g208.6%
Sugars 398.1 g
Protein 62 g125%
Vitamin A 32.4% Vitamin C 1.1%
Calcium 37.2% Iron 42.3%
*Based on a 2000 Calorie diet