Thursday, December 20, 2007

Makeover Rocky Road Fudge Brownies

Makeover Rocky Road Fudge Brownies
by: Taste of Home: Light Desserts

Yield: 2 dozen.


1 package reduced-fat fudge brownie mix
(13-inch x 9-inch pan size)
1/2 cup chopped pecans
2 cups miniature marshmallows
1 cup marshmallow creme
1/4 cup fat-free milk
3 tablespoons butter or stick margarine
3 tablespoons baking cocoa
1 square (1 ounce) unsweetened chocolate
1 cup confectioners' sugar
1/2 teaspoon vanilla extract


Prepare brownie mix according to package directions; stir in pecans. Spread batter into a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows. Cool on a wire rack.

In a saucepan, combine marshmallow creme, milk, butter, cocoa and chocolate. Cook and stir over low heat until melted and smooth. Transfer to a mixing bowl; beat in confectioners' sugar and vanilla until smooth. Drizzle over marshmallows.


1 brownie equals:
180 calories
6 g fat (2 g saturated fat)
4 mg cholesterol
109 mg sodium
32 g carbohydrate
1 g fiber
2 g protein
Diabetic Exchanges:
2 starch, 1 fat.


If you line your baking pan with aluminum foil, you can lift the uncut brownies out of the pan for super-easy cutting. Plus, cleanup will be a cinch.

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