Back 1 Cup / 240 mL Sugar
2/3 Cup / 160 mL Watkins Baking Cocoa
1/3 Cup All-Purpose Flour
1/2 teas. / 2.5 mL Watkins Baking Powder
4 Egg Whites, lightly beaten
1/4 Cup / 60 mL Watkins Original Grapeseed Oil
1 teas. / 5 mL Watkins Vanilla Extract
1/2 teas. / 2.5 mL Watkins Peppermint Extract
Watkins Cooking Spray
6 oz. / 170 g Nonfat Cream Cheese
3 Tbsp. / 45 mL Sugar
1 Tbsp. / 15 mL All-Purpose Flour
1 Egg White
1/2 teas. / 2.5 mL Watkins Vanilla Extract
1/4 teas. / 1.2 mL Watkins Peppermint Extract
Combine first 4 ingredients in a large mixing bowl; stir well. Combine 4 egg whites and next 3 ingredients in a small bowl; add to dry ingredients, stirring well. Spread batter in an 8-inch / 20-cm square pan coated with cooking spray.
Combine cream cheese and remaining ingredients in a medium bowl. Beat at low speed of an electric mixer until smooth. Spoon cream cheese mixture by tablespoonfuls over cocoa mixture. Cut through cream cheese and cocoa mixtures with a knife to create a marbled effect. Bake at 350°F / 180°C for 22 minutes or until wooden pick inserted in center comes out almost clean. Let cool in pan on a wire rack. Cut into bars. Makes 12 brownies.
Nutritional Information
Per Serving:
Calories 170, Protein 5g, Carbohydrate 26g, Fat 5g, Sat Fat 0.5g,
Cholesterol 3mg, Dietary Fiber 2g
© Copyright 1999 The Rising
Stars Team
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