Roccos Low Cal Brownies Recipes

HEALTHY LOW CALORIE BROWNIES

Steps:

• In a microwavable safe bowl add the honey
• Microwave 30-45 sec (or until liquid-y)
• Now add in the unsweetened cocoa powder and mix until combined
• Set that bowl aside and get out a larger bowl for your dry ingredients
• Add all dry ingredients to the bowl and combine well
• Set that bowl aside and bring back your honey mixture
• Add the rest of your wet ingredients to the honey mixture and mix until smooth and chocolatey
• Now pour the wet ingredients into the dry and combine all of the ingredients until smooth
• In an 8x8 baking tray add your batter and bake at 350 degrees | 177 Celsius for around 25 minutes
• Cool in the tray for about 5 minutes and then transfer to a wire rack to finish cooling

BROWNIES

Steps:

• Preheat the oven to 350˚F. Spray an 8x8-inch glass baking dish with cooking spray.
• Combine the beans, cocoa powder, espresso powder and egg, substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
• Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute.
• Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.
• Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.

ROCCO'S LOW CAL BROWNIES

Steps:

• Preheat the oven to 350. Spray 8x8 glass baking dish with cooking spray.
• Combine beans, cocoa powder, espresso and egg substitute in food processor. Process about 2 minutes, scraping sides after 1 (make sure mixture is smooth).
• Add chocolate syrup, sour cream, butter, Truvia or Splenda and vanilla. Process 1 more minute, till all ingredients are combined.
• Pour batter into dish, smoothing the top. Bake for 28-30 minutes, turning pan half way through cooking time. Test with toothpick (will have soft batter clinging to it).
• Let cool completely in pan on wire rack before cutting into 12 squares. Enjoy!
• *Refrigerate leftovers.