Low-Fat Holiday Peppermint Candy Cane Brownies

READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 4 12
    tablespoons good quality cocoa
  • 18
    teaspoon baking soda
  • 18
    teaspoon salt
  • 1
    tablespoon margarine, melted (non-hydrogenated like becel, make sure 1 tbsp=about 100 calories)
  • 34
    teaspoon vanilla
  • 12
  • 1
    egg white
  • 6
    tablespoons unsweetened applesauce (smooth)
  • 14 - 12
    teaspoon peppermint extract
  • 2
    tablespoons coarsly crushed peppermint candy canes
  • 3 - 3 12
    tablespoons semi-sweet chocolate chips, divided (see below)
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DIRECTIONS

  • beat together melted margarine, cocoa, sugar, egg, applesauce, peppermint extract, and vanilla.
  • Gently stir in flours, baking soda, 1-1 1/2 tablespoons chocolate chips (set aside the rest) and salt until well-combined, not overmixing.
  • Grease loaf pan and dust it lightly with cocoa then bake at 350 degrees for 25-30 minutes.
  • Take out of oven and top with crushed candy canes then remaining chocolate chips. Return to the oven for 30 seconds (not letting topping melt).
  • Cool then refrigerate before enjoying.
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