Healthier candy cane brownies

3 steps

Prep:10minCook:20min

Adapted from "Healthier Cookies n' Cream Brownies" by Amy's Healthy Baking

Updated at: Sun, 25 Aug 2024 17:54:36 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories88.8 kcal (4%)

Total Fat1.9 g (3%)

Carbs17.4 g (7%)

Sugars9.8 g (11%)

Protein3 g (6%)

Sodium58.6 mg (3%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

90gspelt flour

¼ tspbaking powder

60gcocoa powder

¼ tspsalt

14gunsalted butter

melted

1 tspvanilla extract

½ tsppeppermint extract

2eggs

large, room temperature

½ cupgranulated sugar

60gplain nonfat Greek yogurt

7 Tbspnonfat milk

6candy canes

crushed

Instructions

Step 1

Preheat the oven to 300°F, and lightly coat an 8”-square pan with nonstick cooking spray.

Step 2

Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the granulated sugar. Mix in the Greek yogurt, stirring until no large lumps remain. Mix in the milk. Add in the flour mixture, stirring just until incorporated. Fold in two thirds of the candy cane pieces.

Step 3

Spread the batter into the prepared pan. Bake at 300°F for 15-18 minutes. Remove from oven and sprinkle with remaining candy cane pieces. Cool completely to room temperature in the pan and let the brownies rest for at least 3 hours before slicing into squares.