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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Ingredients:
1/2 cup plus 2 tablespoons reduced-calorie margarine, softened |
1 1/3 cups sugar |
8 egg whites |
1/2 cup nonfat sour cream alternative |
1/3 cup evaporated skimmed milk |
1 teaspoon vanilla extract |
1/2 teaspoon peppermint extract |
1 1/3 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
2/3 cup unsweetened cocoa |
vegetable cooking spray |
3 cups sifted powdered sugar |
1/4 cup unsweetened cocoa |
1/4 cup plus 1 tablespoon hot water |
3 tablespoons finely crushed peppermint candies |
Directions:
1. Beat margarine at medium speed of an electric mixer until creamy; gradually add 1 1/3 cups sugar, beating well. Add egg whites and next 4 ingredients; beat well.
2. Combine flour, baking powder, salt, and 2/3 cup cocoa; add to margarine mixture, mixing well. Pour batter into a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
3. Combine powdered sugar and 1/4 cup cocoa; stir well. Add water, 1 tablespoon at a time, stirring until smooth. Pour over brownies, and spread evenly. Sprinkle with crushed peppermint. Let stand 10 minutes before cutting into bars.
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