Chocolate Truffle Bars

By Hklbrries

Ingredients

• 2/3 cup less-fat margarine (with 8 grams of fat per tablespoon)
• 1/3 cup fat-free half-and-half
• 7 ounces (7 squares) unsweetened baking chocolate, chopped
• 1 1/2 cups granulated sugar
• 1/2 cup Splenda
• 2 large eggs (use higher omega-3 type, if available)
• 1/2 cup egg substitute
• 1/2 cup whole-wheat flour
• 1/2 cup all-purpose white flour
• 1 1/2 teaspoon vanilla extract
• 1 cup walnut pieces

Details

Servings 24

Preparation

Step 1

Preheat oven to 350 F. Lightly coat a 9 x 13-inch pan (or two 9-inch square baking pans) with canola spray. Set aside.

Add the margarine and fat-free half-and-half to a medium nonstick saucepan and melt the butter, stirring constantly, over medium-low heat. Once the margarine is melted, remove the pan from the heat.

Add the chopped baking chocolate to the melted butter, stirring constantly with a wooden spoon until chocolate is completely melted. Add the sugar and Splenda and stir to blend well.

Add the eggs, one at a time, stirring vigorously after each. Add egg substitute and stir to combine. Add the whole-wheat and white flours and stir to combine. Stir in the vanilla extract and walnuts.

Pour batter into prepared baking pan(s) and bake for 23-25 minutes (20 minutes if using two pans). The brownies will still look somewhat soft and shiny. Remove from the oven and place on cooling rack.

Nutritional Information:
Per serving
130 calories
3 g protein
15 g carbohydrates
7 g fat
2 g saturated fat
2.5 g monounsaturated fat
2.5 g polyunsaturated fat
13 mg cholesterol
2 g fiber
31 mg sodium