Jillian's Brownies with Icing Recipes

1/3  cup		brown sugar
1/3  cup		unsweetened cocoa powder like Ghiardelli
1/2  cup		white whole-wheat flour
1/4  teaspoon		aluminum-free baking powder
1/4  teaspoon		baking soda
1/4  teaspoon		salt
2  cups		Tbs (or maybe 6?) unsweetened almond milk
1  teaspoon		cinnamon
1  teaspoon		of freshly ground coffee or ground ginger
1/2  cup		unsweetened applesauce
2  tablespoons		butter
1		egg
1  teaspoon		pure vanilla extract
3/4  cup		Mint or Butterscotch Chips

Tip: Click on the ingredient links to learn the nutritional information for all the Jillian's Brownies with Icing Recipes ingredients. The serving size for any ingredient in Jillian's Brownies with Icing Recipes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

ICING:

Cream cheese tested 1200 total
2 cups powdered sugar 960 c
1/2 cup or 125 grams low fat cream cheese 240 c
1 tsp vanilla

Chocolate untested 1220 total
2 cups powdered sugar 960 c
1/4 c cocoa powder 50 c
2 Tbs melted butter 210 c
1 tsp vanilla
almond milk?

Peanut butter tested 960 total
1 cup icing sugar 480 c
1/3 cup peanut butter 480 c!

Fat free meringue
http://sugarywinzy.com/spring-cupcakes-with-fat-free-frosting/

INSTRUCTIONS:

Preheat oven to 350°F. Line an 8x8 baking pan with parchment and spray with olive oil.
Measure the honey into a deep-sided small bowl and microwave on high power 45 seconds. Whisk in the cocoa powder and let cool.
Meanwhile in a small bowl whisk the flour, baking powder, baking soda, and salt together.
In a large bowl whisk applesauce, oil, egg, and vanilla together until well combined. Whisk in the cooled honey-cocoa mixture until smooth. Add the flour mixture and stir until all the flour is incorporated. Stir in the walnuts and chocolate chips if using.
Add the batter to the prepared pan and spread out evenly. Bake until the surface looks dry around the edges and a toothpick in the center comes out with a few moist crumbs clinging to it, about 25 minutes or 30 minutes if you added walnuts and chocolate chips. Don't over bake.
Cool the pan on a wire rack. Once cool refrigerate for 20-30 minutes. Remove the brownies using the parchment to a cutting board and slice into 16 squares. For clean cuts wipe the knife clean after each cut and dip in hot water. Store in an airtight container in a cool place 3-4 days.

http://www.cinnamonspiceandeverythingnice.com/jillian-michaels-low-calorie-brownies/