Almond Brownies are a bit of an indulgence but still reduced in fat with no loss of sweet chocolate flavor.
2/3 cup blanched whole almonds, toasted
1 8-ounce package semisweet baking chocolate
1/3 cup reduced-calorie margarine
1-1/4 cup flour
1 cup sugar
2 tablespoons amaretto
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup egg substitute
Heat oven to 350-degrees. Spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray.
Place 1/3-cup almonds in food processor or blender. Cover and pulse-blend until almonds are ground. Coarsely chop remaining 1/3-cup almonds and set aside.
Melt chocolate and butter in a small saucepan over low heat, stirring frequently. Remove from heat; stir in ground almonds and remaining ingredients. Spread batter into pan. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Cool completely.
Prepare frosting and spread over brownies. Sprinkle with chopped almonds and cut into 3 x 1-inch bars.
2 cups powdered sugar
3 tablespoons reduced-calorie margarine
1 tablespoon amaretto
1 tablespoon milk (can add more if needed for correct consistency)
Mix all ingredients together until smooth and spread over cooled brownies before slicing.
Recipe makes 36 bars.
Serving size: 1 bar
Calories: 130; Total Fat: 6g; Saturated Fat: 3g; Cholesterol: 20mg; Sodium: 70mg; Carbohydrates: 19g Protein: 2g; Fiber: trace
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