Monday, November 14, 2016


3/4 cup water
1/3 cup butter (do not substitute)
1 1/2 ounces (1 1/2 squares) unsweetened chocolate
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 egg white
1/2 cup reduced-fat sour cream

Combine water, butter, and chocolate in a small saucepan; cook, stirring over low heat until melted. Stir to smooth. Cool.

In a mixing bowl, combine the flour, brown sugar, baking soda and salt. Add the egg, egg white, and sour cream; beat on low speed just until combined. Stir in the chocolate mixture until smooth.

Cream Cheese Mixture:
1 brick (8-oz) reduced-fat cream cheese
1/3 cup sugar
1 egg white
1 tbsp vanilla extract
1 cup miniature semisweet chocolate chips

In another mixing bowl, beat cream cheese, sugar, egg white and vanilla; set aside.

Spread the chocolate batter into a 15 x 10 x 1-inch baking pan that has been coated with nonstick cooking spray.

Drop the cream cheese mixture over the batter by the tablespoonfuls; cut through batter with a knife to swirl. Sprinkle the mini chocolate chips over the top.

Bake at 375 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack before cutting into 48 bars.

Yield: 48 bars
Per bar: 95 calories, 4 g (2 sat) fat, 10 mg cholesterol, 90 mg sodium, 15 g carbs, 2 g protein

Note: Recipe and photo from the first issue of Light and Tasty 15 years ago.

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