Although I find them slightly suspicious, I also envy people who don't like chocolate. I am not one of them. I love chocolate. In fact, I would describe myself as a hopeless cause in the grip of a chocolate obsession. The darker, the richer, the smoother, the more layers, the better. There are moments of deep longing and hunger that only really good chocolate will satisfy.
However, since it is no longer acceptable for me to be a slave to the foods that I love, the divine obsession must be controlled. Giving up chocolate altogether is not a decent enough option to even consider, but I am open to trying more healthful chocolate options and practicing portion control for the sake of my health. There is an expression that I like to modify in my head, "Eat less (chocolate) to live longer and eat more (chocolate.")
When the urge to indulge strikes, I head for the kitchen to experiment with my favorite chocolate recipes. The goal is to create an exquisite chocolate experience with a large enough portion size to satisfy, but which also contains a reasonable number of calories. Not an easy task, but it's been fun experimenting!
The recipe below has become one of my favorites. I have served it several times, with rave reviews. It is decadent to serve to guests. And, unless you are like me and love to brag, you don't even have to tell them that it is reduced in fat and calories. They'll never guess!
Chocolate Raspberry Ganache Brownies
Boasting a layer of chewy fudge brownies topped by smooth ganache icing, these rich, decadent brownies will satisfy the taste buds for less than 200 calories each. The original recipe boasted more than 350 calories per bar. These taste just as good, for nearly half the fat and calories. Serve with a scoop of reduced fat vanilla ice cream for an even more delicious treat!
Brownie Mix, Duncan Hines Family -Style Chewy Fudge Brownies
Water, tap, 1/4 cup
Canola Oil, 1/4 cup
Applesauce, unsweetened, 1/4 cup
Egg, fresh, 2 large
Milk, 1%, 1 cup
Semisweet chocolate, 1.25 cup chips (I prefer mini-chips)
Butter, salted, 1 tbsp
Smucker's sugar free red raspberry preserve, 2 tbsp
Sucralose (like Splenda), 1 tbsp
Rum, 1 fl oz
1. Spray the bottom of an 11" x 13" cake pan with cooking oil spray. Preheat oven to 350 degrees.
2. Prepare brownies by blending brownie mix, water, oil, applesauce, eggs and 1/4 C of chocolate chips until well mixed. Pour into pan and cook for 30 minutes, or as directed on brownie mix box. Remove from oven and cool.
3. When brownies are cooled, mix milk, 1 C of chocolate chips, butter, sucralose and rum in a sauce pan. Warm over low heat, stirring often.
4. Place preserves in a microwaveable bowl and heat until melted. Pour through a strainer to remove seeds and add to sauce pan with chocolate mixture.
5. Heat chocolate mixture, stirring until chocolate is completely melted and mixture is smooth. Pour over the top of the prepared brownies. Cover and cool in refrigerator until ganache is set.
6. Slice brownies and serve with vanilla ice cream or place a raspberry on the top of each brownie.
Number of Servings: 24
Servings Per Recipe: 24
Amount Per Serving
Total Fat: 8.0 g
Cholesterol: 19.5 mg
Sodium: 14.2 mg
Total Carbs: 26.9 g
Dietary Fiber: 1.4 g
Protein: 2.9 g