Fantasy Coffee Mint Fudge
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
� 1 lb. semisweet chocolate chips� 6 oz. bitter or extra dark chocolate chips� 1 cube butter� 3/4 cup plain non-fat yogurt� 1- 1/2 cups egg beaters� 3- 1/2 Tablespoons instant coffee granules� 2 Tablespoons pure vanilla extract� 1- 1/4 cup sugar 1 cup flour� 1 Tablespoon baking powder� 1 teaspoon salt� 2 Tbsp flour� 12 oz Guittard green mint chips (150 cal/oz)
Preheat oven to 350 degrees.
Spray w/ Pam & flour 12 x 18 x 1inch baking sheet.with LIP!
In double boiler melt together, stir:
� 1 lb. semisweet chocolate chips
� 6 oz. bitter or extra dark chocolate chips
� 1 cube butter
� 3/4 cup plain non-fat yogurt
When totally melted, stir -- then cool slightly.
In large mixer bowl stir together (do not beat):
� 1 - 1/2cups egg beaters
� 3 - 1/2 Tablespoons instant coffee granules
� 2 Tablespoons pure vanilla extract
� 1- 1/4 cup sugar
Stir slightly cooledchocolate mixture into large bowl w/ egg mixture.
Sift into separate medium bowl:
� 1 cup flour
� 1 Tablespoon baking powder
� 1 teaspoon salt
Slowly mix into the cooled chocolate mixture.
In small dish toss together:
� 2 Tbsp flour
� 12 oz Guittard green mint chips
Barely stir them into chocolate mixture (to keep them floating in batter), & pour into baking sheet. Level out the batter.
Bake for 20 minutes, then rap pan against oven shelf or countertop to cause dough to fall. Return to over and bake for 15 more minutes. Do not overbake!
Allow to cool thoroughly. (I place the pan in the freezer until quite cold and then I use a pizza wheel, which I intermittently dip in very hot water, to allow for clean cutting into 48 equal pieces. I individually saran wrap each piece and place in large freezer bag. I store them in the freezer and pull out & use with no need for thawing.
Makes 48 -- 2 in.x2 in. brownies (152 calories or 3 WW points)
Number of Servings: 48
Recipe submitted by SparkPeople user SPACELADY53.
Spray w/ Pam & flour 12 x 18 x 1inch baking sheet.with LIP!
In double boiler melt together, stir:
� 1 lb. semisweet chocolate chips
� 6 oz. bitter or extra dark chocolate chips
� 1 cube butter
� 3/4 cup plain non-fat yogurt
When totally melted, stir -- then cool slightly.
In large mixer bowl stir together (do not beat):
� 1 - 1/2cups egg beaters
� 3 - 1/2 Tablespoons instant coffee granules
� 2 Tablespoons pure vanilla extract
� 1- 1/4 cup sugar
Stir slightly cooledchocolate mixture into large bowl w/ egg mixture.
Sift into separate medium bowl:
� 1 cup flour
� 1 Tablespoon baking powder
� 1 teaspoon salt
Slowly mix into the cooled chocolate mixture.
In small dish toss together:
� 2 Tbsp flour
� 12 oz Guittard green mint chips
Barely stir them into chocolate mixture (to keep them floating in batter), & pour into baking sheet. Level out the batter.
Bake for 20 minutes, then rap pan against oven shelf or countertop to cause dough to fall. Return to over and bake for 15 more minutes. Do not overbake!
Allow to cool thoroughly. (I place the pan in the freezer until quite cold and then I use a pizza wheel, which I intermittently dip in very hot water, to allow for clean cutting into 48 equal pieces. I individually saran wrap each piece and place in large freezer bag. I store them in the freezer and pull out & use with no need for thawing.
Makes 48 -- 2 in.x2 in. brownies (152 calories or 3 WW points)
Number of Servings: 48
Recipe submitted by SparkPeople user SPACELADY53.
Nutritional Info Amount Per Serving
- Calories: 152.0
- Total Fat: 8.0 g
- Cholesterol: 5.2 mg
- Sodium: 111.7 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.3 g
- Protein: 2.1 g