Peppermint Brownies

Oxmoor House
18 brownies.


+ Add To Shopping List
1/2 cup plus 2 tablespoons reduced-calorie margarine, softened
1 1/3 cups sugar
8 egg whites
1/2 cup nonfat sour cream alternative
1/3 cup evaporated skimmed milk
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup unsweetened cocoa
Vegetable cooking spray
3 cups sifted powdered sugar
1/4 cup unsweetened cocoa
1/4 cup plus 1 tablespoon hot water
3 tablespoons finely crushed peppermint candies


Beat margarine at medium speed of an electric mixer until creamy; gradually add 1 1/3 cups sugar, beating well. Add egg whites and next 4 ingredients; beat well.

Combine flour, baking powder, salt, and 2/3 cup cocoa; add to margarine mixture, mixing well. Pour batter into a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Combine powdered sugar and 1/4 cup cocoa; stir well. Add water, 1 tablespoon at a time, stirring until smooth. Pour over brownies, and spread evenly. Sprinkle with crushed peppermint. Let stand 10 minutes before cutting into bars.

Created date

August 2009

Nutritional Information

Calories 185
Caloriesfromfat 18 %
Fat 3.6 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.4 g
Carbohydrate 35.6 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 110 mg
Calcium 0.0 mg