Peppermint Candy Chocolate Brownies (Light)

Great for Christmas!! A great light recipe from Rose Reisman.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 2⁄3 cup granulated sugar
• 1⁄4 cup  vegetable oil
• 1  egg
• 1  teaspoon pure vanilla extract
• 1⁄3 cup  unsweetened cocoa powder
• 1⁄3 cup all-purpose flour
• 1  teaspoon baking powder
• 1⁄4 cup low-fat yogurt or 1⁄4 cup sour cream
• 1⁄4 cup  mint chocolate chips
• 1⁄3 cup light cream cheese
• 2⁄3 cup icing sugar
• 1 1⁄2 teaspoons  unsweetened cocoa powder
• 1 1⁄2 teaspoons water
•  dusting icing sugar
• 1⁄4 cup  crushed  candy cane

Directions

1. Preheat the oven to 350°F Spray an 8-inch square pan with cooking oil.
2. For the brownies, combine the sugar, oil, egg and vanilla in a bowl and mix well. Add the cocoa, mixing it in well. Add the flour, baking powder, yogurt and chocolate chips, mixing just until combined and smooth. Don’t overmix.
3. Pour the batter into the prepared pan. Bake in the center of the oven for 15 to 20 minutes, just until set. Do not overbake. Cool on a rack for 15 minutes before icing.
4. To make the icing, place cream cheese, icing sugar, 1 ½ tsp cocoa powder and water in a blender or food processor and process until smooth. Spread over the top of the brownies.
5. Cut into squares and garnish with a dusting of icing sugar, sprinkle crushed candy cane on top or simply drizzle melted dark and white chocolate overtop.