Chocolate Brownies

Holly Clegg
  • Yield: 4 dozen


1/2cup (1 stick) margarine, at room temperature
1 1/3cups sugar
6large egg whites
1cup nonfat sour cream
1/3cup skim milk
2teaspoons vanilla extract
1 1/3cups all-purpose flour
1teaspoon baking powder
1/2teaspoon salt (optional)
2/3cup cocoa
Chocolate Frosting:
3cups confectioners' sugar
1/4cup cocoa
1 1/2teaspoons vanilla extract
1/4cup skim, milk, as needed


  1. Preheat oven to 350F.  Coat a 13x9x2-inch baking pan with nonstick cooking spray and dust with flour. 
  2. To prepare the brownies:  In a mixing bowl, beat margarine until fluffy.  Gradually add sugar and beat well.  Add egg whites, sour cream, milk and vanilla; beat well.
  3. Combine flour, baking powder, salt, if using, and cocoa in another bowl.  Add flour mixture to creamed mixture, mixing well.
  4. Pour batter into the baking pan and bake 25 mintues, or until a wooden pick inserted in the center comes out clean.  Let cool in pan on a wire rack.
  5. To prepare the frosting:  In a mixing bowl, blend confectioners' sugar, cocoa, vanilla and skim milk until frosting is of spreading consistency.  Spread over top of cooled brownies and cut into squares.

Nutritional Info *per serving

  • Calories 83
  • Fat 1.2g
  • Saturated Fat .3g
  • Cholesterol 1mg
  • Sodium 89mg