Ingredients for Low Fat Holiday Peppermint Candy Cane Brownies
- 1/2 cup unsweetened cocoa powder
- Whole Wheat Flour
- All Purpose Flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Margarine
- 1 teaspoon vanilla extract
- White Sugar
- Egg White
- Unsweetened Applesauce
- 1 teaspoon peppermint extract
- Candy Canes
- Semi Sweet Chocolate Chips
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How to Make Low Fat Holiday Peppermint Candy Cane Brownies
- Preheat oven to 350°F (175°C). Grease and lightly dust an 8x8 inch baking pan with cocoa powder.
- In a large bowl, beat together 1/2 cup (1 stick) melted Becel margarine, 1/2 cup unsweetened cocoa powder, 3/4 cup reduced-sugar sweetener (such as erythritol or stevia), 1 large egg, 1/4 cup applesauce, 1 teaspoon peppermint extract, and 1 teaspoon vanilla extract until well combined.
- Gently stir in 1 cup whole wheat flour, 1/2 cup all-purpose flour, 1 teaspoon baking soda, 1 1/2 tablespoons semi-sweet chocolate chips, and 1/4 teaspoon salt until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Remove from oven and immediately sprinkle with 2 tablespoons crushed candy canes (about 2 large candy canes) and 1 tablespoon semi-sweet chocolate chips.
- Return to the oven for 30 seconds to melt the chocolate chips slightly.
- Let cool completely in the pan before refrigerating for at least 30 minutes to allow the brownies to set. Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
59g
Fat
6g
Carbs
6g