Ok, here it is. I am foodie. I am foodie who is a lifetime member of Weight Watchers. This isn’t as big a problem as you’d think. It just means that much of the time how much and what ingredients I use in my meals, desserts, and cocktails matters. This blog is about those times. The recipes posted here will be the ones I have either created, adapted, or discovered and that I can assign points to. And really, what better way to say hello than brownies?
This is a super, super easy recipe. Perfect for company or taking to a cook out. These brownies taste really decadent, but are only 2-3 pts per serving, depending on how big you cut them. If you have never had the sublime combination of chocolate and chiles, seriously now is the time! These are not hot, just full of flavor and they taste even better the next day. I use ancho chile powder, which you can buy in the spice section of your local supermarket. Ancho is the name they use for the dried form of the Poblano pepper. Pasilla powder would be a good substitute if you can’t find ancho. They are both spicy without the heat. You could also go all Martha Stewart and grind your own from dried chiles if you like, but that seems like more trouble than it is worth in this case. In general, I am a huge proponent of using fresh herbs and spices because of the flavor boost, but you don’t really gain anything here for the extra effort.
Chocolate Chile Brownies
Preheat oven until 350 degrees. Spray an 8-inch square metal pan with non-stick non-fat cooking spray. Mix the following in a medium bowl until shiny and smooth:
- 1 box No-Pudge brand capuccino flavored brownie mix
- 1 5.3 oz carton of non-fat, greek-style vanilla yogurt
- 1/4 cup light sour cream
- 1 teaspoon each: cinnamon, ancho chile powder, espresso powder (or instant coffee)
Bake for approximately 30-35 minutes, until sides pull away edges and toothpick comes out moderately clean. Cool for 10 minutes and remove from pan. Cut into either 9 pieces (3 pts each) or 12 pieces (2 pts each).
Ok, not the world’s best food photo…but let’s face it, it is just brownies! And trust me, they were delicious!!! I should add that these brownies are of the fudgy variety rather than the cakey variety. I know folks have strong opinions about these things. If you are dead-set against the gooey brownie, you could certainly adapt this flavor profile and fat management strategy to a recipe for chocolate cake or cake-like brownies. If you do that, I would recommend using brewed coffee for the liquid portion of the recipe. Because this boxed mix already has some coffee flavoring it isn’t necessary, but if you are working from a basic chocolate recipe you need the coffee to give the chocolate that depth of flavor that is necessary to combat the fact that these are lacking the fat. Good Luck!