Double Chocolate Brownies
Makes 12 servings
Cottage cheese and egg whites bump up protein levels to nearly twice those of regular brownies, while helping keep calories relatively low. Cocoa powder packs plenty of flavonoids, a type of antioxidant that protects against cell damage. Cocoa powder and dark chocolate also provide phenylethamine, a “feel-good” chemical that triggers the release of opiate-like endorphins in the brain. (You knew chocolate was good for you!)
1 whole egg
4 egg whites
¾ cup 1% low-fat, no-salt-added cottage cheese
1 tsp vanilla extract
½ cup dark chocolate chips, melted and completely cooled
¾ cup all-purpose flour
¼ cup cocoa powder
½ tsp baking powder
¼ tsp salt
Dusting of powdered sugar
Preheat oven to 325˚. Coat an 8-inch-square baking pan with coating spray.
Place the egg, egg whites, cottage cheese, and vanilla extract in a food processor and process until smooth, about 45 seconds. Add the melted chocolate and process for another 15–20 seconds or until the mixture is uniform. In a medium mixing bowl, combine the flour, cocoa powder, baking powder, and salt. Add the egg mixture to the flour mixture and stir until just combined; do not overmix. Spread the batter in the prepared baking pan. Bake for 18–20 minutes; do not overcook. Cool on a wire rack, cut into 12 squares, and dust with powdered sugar.
Nutrition Facts (per serving): 104 calories, 4g fat, 11g carbs, 5g protein