Thursday, February 14, 2013

Chocolate Truffle Bars

  • 2/3 cup less-fat margarine (with 8 grams of fat per tablespoon)
  • 1/3 cup fat-free half-and-half
  • 7 ounces (7 squares) unsweetened baking chocolate, chopped
  • 1 1/2 cups granulated sugar
  • 1/2 cup Splenda*
  • 2 large eggs (use higher omega-3 type, if available)
  • 1/2 cup egg substitute
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose white flour
  • 1 1/2 teaspoon vanilla extract
  • 1 cup walnut pieces
*If you would rather not use Splenda, simply delete it.

  • Preheat oven to 350 degrees. Lightly coat a 9 x 13-inch pan (or two 9-inch square baking pans) with canola spray. Set aside.
  • Add the margarine and fat-free half-and-half to a medium nonstick saucepan and melt the butter, stirring constantly, over medium-low heat. Once the margarine is melted, remove the pan from the heat.
  • Add the chopped baking chocolate to the melted butter, stirring constantly with a wooden spoon until chocolate is completely melted. Add the sugar and Splenda and stir to blend well.
  • Add the eggs one at a time, stirring vigorously after each. Add egg substitute and stir to combine. Add the whole-wheat and white flours and stir to combine. Stir in the vanilla extract and walnuts.
  • Pour batter into prepared baking pan(s) and bake for 23-25 minutes (20 minutes if using two pans). The brownies will still look somewhat soft and shiny. Remove from the oven and place on cooling rack.

Servings: 24 bars
Serving size: 1 bar
Calories: 130
Calories from fat: 50% 
Fat: 7 g fat (2 g saturated fat; 2.5 g monounsaturated fat; 2.5 g polyunsaturated fat)
Carbs: 15 g
Fiber: 2 g
Protein: 3 g protein
Cholesterol: 13 mg 
Sodium: 31 mg 

Recipe by Elaine Magee; © 2007 Elaine Magee, via WebMD

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