The amount of whipped topping yielded from the Fluffy Whipped Topping (see below) can vary. It depends on the size of your egg whites and the strength of your electric mixer. You will get at least enough topping to frost each brownie with 1 tablespoon.
The nutritional data listed is calculated based on consuming the entire batch of whipped topping among the 24 brownies. Any extra topping can be stored in the freezer for use in another recipe or as a topping to your favorite fruit.
Ingredients
| Butter-flavored cooking spray | 4 large egg whites |
| 2 Tbsp. whole grain oat flour | 1 c. cocoanut sugar |
| 2 Tbsp. whole wheat pastry flour | 2 Tbsp. unsweetened applesauce |
| ½ c. unsweetened cocoa powder | 2 Tbsp. canola oil |
| 1 tsp. instant espresso powder | ½ tsp. vanilla extract |
| ½ tsp. baking powder | ¼ tsp. peppermint extract |
| ½ tsp. salt | 1 recipe Fluffy Whipped Topping |
Preparation
1. Preheat the oven to 350°F. Thoroughly mist two 12-cup nonstick mini-muffin tins with cooking spray.
2. Add the flours to the bowl of a mini-food processor fitted with a chopping blade and process for 2 minutes. In a small mixing bowl, sift together the flours, cocoa powder, espresso powder, baking powder, and salt.
3. In a large mixing bowl, using a sturdy whisk or spatula, mix the egg whites, sugar, applesauce, canola oil, and the extracts until well combined. Add the flour mixture and stir until just combined and no lumps remain (be careful not to overmix). Divide the batter among the 24 muffin cups, filling each about two-thirds full.
4. Bake for 7 to 9 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay). Transfer the pan to a cooling rack and allow them to cool for 5 minutes. Using a butter knife, gently lift the brownies from the muffin tins (if they stick, gently run the knife around the edge of each cup). Allow them to cool completely.
5. Once they are cool, divide the whipped topping evenly among the brownies (about 1 tablespoon on each), spreading the topping evenly over the top of each. Serve immediately.
Makes 24 brownies
Per brownie: 63 calories, 1 g protein, 13 g carbohydrates (9 g sugar), 1 g fat, trace saturated fat, 0 mg cholesterol, <1 g fiber, 87 mg sodium
Fluffy Whipped Topping
Ingredients
| 1 egg white at room temperature | ⅛ tsp. cream of tartar |
| ¼ c. light agave nectar | 3-5 drops green food coloring, as desired |
Preparation
1. Add water to a medium saucepan until it is about one-quarter full. Bring the water to a boil over high heat.
2. Off the heat, combine the egg white, agave, cream of tartar, and food coloring in a large metal or heavy-duty glass mixing bowl that will fit onto the top of your saucepan.
3. Using an electric mixer fitted with beaters, beat the mixture on medium to high speed until well blended. Place the bowl over the pot of boiling water. (For safety, be sure to wear an oven mitt while holding the bowl over the heat, as it will get very hot.) Beat for 5 minutes, or until stiff peaks form, occasionally running the beaters around the sides of the bowl to scrape any of the mixture.
4. Remove the bowl from the water and continue beating for 1 minute longer, rotating the bowl and scraping down the sides with the beaters as you do, until the mixture is thick, very fluffy, and has very stiff peaks.
Makes about 1½ cups
Per serving (1 tablespoon): 11 calories, trace protein, 3 g carbohydrates, 3 g sugar, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 g fiber, 2 mg sodium
Read more from Devin in 4 Tips to Lower Dessert Calorie Counts.
