Low Fat Chunky Fudgey Chocolate Brownies {Recipe}

I am so excited to share this delicious LOW FAT chunky fudgey brownie recipe with you! As you can see from the photo, there's no shortage of chocolate in this batch of brownies, nor is there any shortage of flavor!

Thanks to replacing the butter with non-fat Greek yogurt, this decadent treat will satisfy your chocolate-craving naughty little sweet tooth for about half the fat of some butter-filled brownies of the same size. See bottom post for complete nutrition info.

Recipe: Kahlua Banana Popsicles

If you loved my Bourbon Fudgesicles, you'll love these! These popsicles are a sweet grown-up treat with bananas and a hint of coffee; soooo delicious!

INGREDIENTS:
(Makes 6-8 pops)

• 3 large bananas
• 1/4 cup kahlua coffee liqueur
• 1/8 cup heavy whipping cream

• Popsicle molds
• Wooden popsicle sticks

DIRECTIONS:
Combine bananas, kahlua, and cream in a blender and process until smooth. I recommend mashing the bananas down a little bit.

Pour the blended mixture into your popsicle molds and place in the freezer for about 2 hours uncovered without the sticks or popsicle mold tops. 

Insert the wooden popsicle sticks after the pops have had time to set up a little, so you can place them directly in the center and they will stay upright. Allow to freeze 3-4 more hours.

OPTIONAL GARNISH IDEAS:
Drizzle with chocolate sauce
Sprinkle with (or dip in) grated chocolate 

NOTES:
I prefer using wooden sticks to the plastic handles that come with the molds I use, because they stick better; the plastic ones tend to come out when you're trying to extract the pops from the molds, or if you're swift enough to manage it otherwise, the popsicles fall off halfway through eating. Not good! 

You can use cling film to cover the end of each mold so they're not unprotected in the freezer; just wait until they are completely frozen with the sticks in place, then use the stick to poke a hole in the plastic and wrap tight.

More Like This:

Bourbon Fudgesicles Recipe

Homemade Kahlua Recipe

How to Roast Garlic

Garlic is a staple in my cooking. I am not exaggerating when I say that almost every single thing I cook starts with sautéed onions and garlic, but luckily, it is a healthy addiction!

Roasting garlic is really easy, and the result is a delicious addition to almost any dish. It's great in sauces, with pasta, in soups or salads, and my favorite is garlic bread - mash up a roasted clove on a piece of french bread, sprinkle with a little salt and pepper and parmesan cheese, and toast it in the oven for a few minutes. (Come back and thank me later :)  If you prefer a more subtle taste, simple rub a clove of roasted garlic over the surface of some freshly toasted bread.

For the longest time I thought you had to have one of those fancy clay garlic roasters to make your own good roasted garlic, but that's not true at all! I'm going to show you the way I make it.

INGREDIENTS:

• 3 bulbs of garlic
• 2-3 TBSP extra virgin olive oil
• 1/8 tsp each salt and pepper (optional)

• aluminum foil

INSTRUCTIONS:

Preheat your oven to 350˚.

Start preparing the garlic by peeling off the outside layers of paper. You'll know when to stop when you can see the individual cloves. You can leave the rest of the skin on, as in photo below, and it will come off very easily after roasting.

With a very sharp knife, slice off the top of the bulb to expose the tops of the individual cloves. Also cut off the 'butt' of the garlic to do the same on the other side.

Place the prepared garlic bulbs in a small baking dish or on top of a piece of foil on a baking sheet. Drizzle evenly with olive oil and sprinkle with salt and pepper. It's ok if some of the cloves get separated from the bulb.

If you are using a baking dish, cover it with foil. If you are using a sheet of foil on top of a baking sheet, wrap the foil around the garlic to cover completely and form a nice little parcel to contain the oil as it cooks.

Place it in the oven and bake for 25-30 minutes. Garlic should be soft when finished; test with a fork.

After the garlic cools enough to touch, you can squeeze the cloves out of the skin easily or peel them by hand.

NOTES: 

You can use any leftover olive oil for cooking, or store it in the fridge in a tightly sealed container along with your roasted garlic.

Try adding other herbs and spices into the mix, like fresh rosemary or thyme. Dried herbs work well too.

Use this garlic in recipes that call for fresh garlic and see what difference it makes! What fabulous recipes will you try with your delicious home-roasted garlic?