March 8, 2019

Chocolate Brownies with a Coffee Kick

Chocolate Brownies


  • ¾ cup wheat flour, whole-grain
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons instant coffee, powdered
  • 5 tablespoons Cocoa, unsweetened
  • 1 cup Splenda
  • ½ cup fat-free cream cheese, softened
  • 2 large eggs divided into yolks and whites
  • 1 teaspoon vanilla extract


Preheat oven to 350°F. Place foil in bottom of 9×9 baking pan and coat it with cooking spray. Sift flour, baking powder, salt and cocoa together in a medium bowl. Cream Splenda and cream cheese together in a large bowl until light and fluffy. Add egg yolks, one at a time, beating until fully combined; mix in vanilla. Slowly blend flour mixture with cream cheese mixture. Whip egg whites until soft peaks begin to form; fold egg whites into brownie batter, and then spread batter evenly in prepared pan. Place pan in oven and bake until center sets about 25-30 minutes. Cool completely and cut into 12 pieces.

Makes 12 servings

Nutritional Information

  • Calories: 133
  • Total Fat: 1.3 grams
    • Saturated fat: 0 grams
  • Cholesterol: 36 milligrams
  • Sodium: 160 milligrams
  • Total Carbohydrate: 26.3 grams
  • Dietary: 1.6 grams
  • Protein: 3.8 grams

This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control. The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity. To learn more about our services, please call 501-603-1497.