One of the favorite SnackWell's creations are the very low-fat snack bars that come in several varieties, including apple raisin, banana, golden cake, and this one, which tastes like a brownie. But, while a single full-fat brownie might contain around 6 to 10 grams of fat, this snack bar weighs in with just a fraction of that—only 2 grams of fat per serving.
The secret to keeping the fat to a minimum in this recipe is the use of egg whites, corn syrup, and chocolate syrup. These fat-free ingredients help to replace much of the fat that would be found in the traditional recipe, while keeping the finished product moist and chewy, and filled with flavor.
Serving Size–1 bar
Calories per serving–144
Fat per serving–2g
Source: Top Secret Recipes Lite by Todd Wilbur.
This recipe is available in
- 2 egg whites
- 1 cup plus 5 tablespoons sugar
- 2 tablespoons corn syrup
- 2 tablespoons shortening
- 1/2 cup Hershey's chocolate syrup
- 1/2 cup fudge topping
- 1/4 cup warm water
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- nonstick cooking spray
- Do This
1. Preheat the oven to 350 degrees F.
2. In a large bowl, whip the egg whites with an electric mixer until they become thick. Do not use a plastic bowl for this.
3. Add 1 cup of sugar to the egg whites and continue to beat until the mixture forms soft peaks.
4. To the egg white and sugar mixture, add the corn syrup, shortening, chocolate syrup, fudge, water, and vanilla.
5. In a separate bowl, combine the flour, cocoa, salt, and baking soda.
6. While beating the wet mixture, slowly add the dry mixture.
7. Lightly grease a 9x13-inch pan with a light coating of nonstick cooking spray. Be sure to coat the sides as well as the bottom of the pan. Dump about 3 tablespoons of the remaining sugar into the pan, then tilt and shake the pan so that a light layer of sugar coats the entire bottom of the pan and about halfway up the sides. Pour out the excess sugar.
8. Pour the batter into the pan, spreading it evenly around the inside. Sprinkle a light coating of sugar—about two tablespoons—over the entire top surface of the batter. Gently shake the pan from side to side to evenly distribute the sugar over the batter. Bake for 25 to 28 minutes or until the cake begins to pull away from the sides of the pan.
9. Remove the cake from the oven and turn it out onto a cooling rack. When the cake has cooled, place it onto a sheet of wax paper on a cutting board and slice across the cake 6 times, creating 7 even sections. Next cut the cake lengthwise twice, into thirds, creating a total of 21 snack bars. When the bars have completely cooled, store them in a resealable plastic bag or an airtight container.
Makes 21 snack bars.