Serves 12

No brunch or barbeque is complete without a chocolate dessert. My triple chocolate brownies have a double bonus. They are not only delicious, but have much less fat and calories than the typical ones baked at home. In our catering company we sell about 1500 brownies per month! The cocoa, oil and yogurt that replace the traditional butter and chocolate are the way to keep the calories and fat count low.

• 2/3 cup granulated sugar
• 1/4 cup vegetable oil
• 1 egg
• 1 tsp pure vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/3 cup all-purpose flour
• 1 tsp baking powder
• 1/4 cup low-fat yogurt or sour cream
• 1/4 cup semi-sweet chocolate chips
• Icing:
• 1/3 cup light cream cheese
• 2/3 cup icing sugar
• 1 1/2 tsp unsweetened cocoa powder
• 1 1/2 tsp water
• dusting of icing sugar

1. Preheat oven to 350°F. Spray an 8-inch square pan with cooking oil. 2. For the brownies, combine the sugar, oil, egg and vanilla in a bowl and mix well. Add the cocoa, mixing it in well. Add the flour, baking powder, yogurt and chocolate chips, mixing just until combined and smooth. Don’t overmix. 3. Pour the batter into the prepared pan. Bake in the center of the oven for 15 to 20 minutes, just until set. Do not overbake. Cool on a rack for 15 minutes before icing. 4. To make the icing, place cream cheese, icing sugar, 1 ½ tsp cocoa powder and water in a blender or food processor and process until smooth. Spread over the top of the brownies. 5. Cut into squares and garnish with a dusting of icing sugar, or drizzle melted dark and white chocolate overtop.

Prep Time: 10 minutes Cook Time: 20 minutes