These brownies are lighter than other recipes because cocoa, oil and yogurt replace the traditional butter and chocolate.
2/3 cup granulated sugar
1/4 cup vegetable oil
1 tsp pure vanilla extract
1/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1 tsp baking powder
1/4 cup low-fat yogurt, Greek yogurt, or sour cream
1/4 cup semi-sweet chocolate chips
1/3 cup light cream cheese
2/3 cup icing sugar
1-1/2 tsp unsweetened cocoa powder
1-1/2 tsp water
Dusting of icing sugar
Step 1: Preheat the oven to 350°F . Spray an 8" square pan with cooking oil.
Step 2: For the brownies, combine the sugar, oil, egg and vanilla in a bowl and mix well. Add the cocoa, mixing it in well. Add the flour, baking powder, yogurt and chocolate chips, mixing just until combined and smooth. Don’t overmix.
Step 3: Pour the batter into the prepared pan. Bake in the center of the oven for 15-20 minutes, just until set. Do not overbake. Cool on a rack for 15 minutes before icing.
Step 4: To make the icing, place cream cheese, icing sugar, 1-1/2 tsp cocoa powder and water in a blender or food processor and process until smooth. Spread over the top of the brownies.
Step 5: Cut into squares and garnish with a dusting of icing sugar, or drizzle melted dark and white chocolate overtop.
Reprinted with permission from Rose Reisman's The Complete Light Kitchen (2007 Whitecap Books).