I created this recipe for the Mövenpick restaurant chain in Toronto, which sold more than 1,500 of these brownies per month-not only because they’re delicious, but also because they’re lighter than other brownies. They’re now featured in my catering company and still rank as the number-one dessert. The cocoa, oil and yogurt that replace the traditional butter and chocolate are the way to keep the calorie and fat count low.
1. Preheat the oven to 350°F. Spray an 8-inch square pan with cooking oil.
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 over mix.
3. Pour the batter into the prepared pan. Bake in the center of the oven for 15 to 20 minutes, just until set. Do not over bake. Cool on a rack for 15 minutes before icing.
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.
5.Cut into squares and garnish with a dusting of icing sugar, or drizzle melted dark and white chocolate overtop.
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 or sour cream
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
1/4 cup semi-sweet chocolate chips
Nutritional Analysis per Serving
Protein 2.3 g
Fat 7 g
Saturated Fat 1.5 g
Carbohydrates 20 g
Cholesterol 19 mg
Fiber 1.2 g
Prep Time: 10 minutes
Cook Time: 20 minutes
Make Ahead: Bake and store for a day, well wrapped, or freeze for up to 2 weeks.