Big Bear Brownies are Bueno
Baker Mills' whole wheat, double-chocolate brownie mix yields higher overall volume than Stonewall Kitchen's. This means – in addition to substituting light butter for the suggested butter and oil, and Egg Beaters for 2 large eggs – you can up the number of servings all the way to 25, and still have decent-sized 100-calorie brownies.
| Ingredients | Unit | Cal/Unit | #Units | Calories |
| Big Bear Brownie Mix | Pkg. | 1,920.00 | 1.00 | 1,920.00 |
| Water | Tbl. | 0.00 | 2.00 | 0.00 |
| Land O'Lakes Light Butter | Tbl. | 50.00 | 10.00 | 500.00 |
| Egg Beaters (with Yolks) |
Cup | 160.00 | 0.25 | 40.00 |
| Total Calories | 2,460.00 | |||
| #Serving | 25.00 | |||
| Calories/serving | 98.40 |
- In a large bowl, combine dry mix (which already includes chocolate chips), 2 tablespoons of cold water, and 1/4 cup of Egg Beaters w/Yolks (found in the refrigerated section of most grocery stores).
- Melt butter and stir into mixture until smooth and all ingredients are completely moistened.
- Pour into an 8"x8" or 9"x9" baking pan dusted lightly with cooking spray.
- Bake in pre-heated 350˚ oven for 30-35 minutes, until set and toothpick comes out (relatively) clean.
- Place pan on rack and let cool until bottom of pan is warm to touch, but, not hot.
- Loosen brownies with a knife and carefully remove from pan. (With this mix, I found that the bottom is more likely to stick; so, in addition to spraying the pan, I recommend placing a cut piece of parchment paper on the bottom for clean removal.)
- Cool completely before cutting into 25 squares.
Suggested serving: Brownies with apples are extra bueno!!
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