Low fat low cal brownies?

29bubbles

Hi,,,
So... I found this reciepe for low cal brownies

Last night I was jones-ing for a donut BAD! Then it struck me...PMS is on it's way :glasses: and I always have a hard time with chocolate cravings. I'd like to get through this hormonal shift without sitting down with a 9x13 pan of brownies and a fork...... do any of you go through strong chocolate cravings???

Once apon a time, when I could run and was not at my all time wieght high, I would give in once a month and make something yummy... unfortunately that started to lead to twice a month until it was an everyday sweet fest. I don't feel strong enough to go back to the once a month pan of brownies or ice cream fix...cause I know I'll just fall off the wagon and start in on an every day binge....... Besdise that, I could just really us an alternative to this kind of fix in general. I hate the fact I feel the need to do this to myself at all.... and I'm not a 20 something anymore who can work it all off with a 10 mile run the next day. LOL. (I can no longer run at all b/c of a car accident - which lead to depression and a lot of weight gain) But I digress..... in short:

What are the healthy-er PMS options so don't mess up what I've done since July 30th?

Thanks for any imput!
-B

thinsky

They make sugar free brownie mix, and they sell it at all grocery stores. You can use egg whites and make it with them!!

jrich1

Make the Jillian Brownies, they are 86 cals per 2X2 square

I have made these, more like cake, but very chocolately

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Fudge Brownies
These brownies are outrageously moist and intensely chocolaty. Whip up a batch the next time you're jonesing for chocolate and you won't be disappointed.

Makes 16 two-inch squares

Ingredients

•Olive oil spray
•2/3 cup mild honey, such as clover or orange blossom
•1/3 cup natural, unsweetened cocoa powder
•1/2 cup white whole wheat flour
•1/4 teaspoon aluminum-free baking powder
•1/4 teaspoon baking soda
•1/4 teaspoon salt
•1/2 cup unsweetened applesauce
•2 tablespoons olive oil
•1 large egg, at room temperature
•3/4 teaspoon pure vanilla extract
Preparation

Preheat the oven to 350°F. Spray an 8" square pan with olive oil. Set aside.

Place the honey in a large glass measuring cup. Microwave on high until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.

Meanwhile, place the flour, baking powder, baking soda and salt in a small bowl. Whisk until well combined.

In a large bowl, combine the applesauce, oil, egg and vanilla. Whisk together until well blended. Add the honey and cocoa mixture, then whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.

Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack and let cool completely before slicing into 16 two-inch squares. Store the brownies in an airtight container at room temperature for up to 3 days.

Nutrition Facts:

Calories: 86.2 kcal
Fat: 2.2 g
Protein: 1.3 g
Carbohydrates: 16.0 g
Sodium: 63.6 mg