I have a problem and that is that I really like to bake, and cook. So much so that I actually resent going to work because I feel like it is sucking up precious time that I would rather spend baking and blogging.

The main problem though, with this hobby of mine, is that baked goods usually equal large amounts of fat and calories. While I like the way large amounts of fat and calories taste, I dislike the way large amounts of fat and calories look in my unforgiving Summer wardrobe.

So, when I saw that Teanna over at Spork or Foon? made these so called healthy brownies a few weeks ago, I was excited. I am always looking for tasty sweet treats that aren’t the equivalent of an atomic bomb for your waistline. I have a vicious sweet tooth and I often do the most damage after dinner. I almost always crave something sweet at night, so having these around really helped satisfy my craving without obliterating whatever calorie deficit I achieved by eating well or going to the gym.

You can find the recipe here, which has 151 calories and .9 grams of fat per generous serving. They are made low fat by using egg whites, applesauce, and cocoa powder instead of whole eggs, butter/oil and chocolate.

The verdict on these: They were super easy and quick to make. They were also surprisingly moist and had a nice texture for a low fat brownie. I added some pecans on the top which gave the brownies a nice crunch. These are definitely a keeper. Though, if you decide to make them, please don’t expect a super chocolaty rich brownie. You will be disappointed. However, I think that these could stand to have a small addition of some dark chocolate to pump up the richness factor just a bit while still being bikini friendly.

As you know if you read this blog even just sporadically, I do a lot of baking, but most of it I have to give away. A serving of your average Dorie Greenspan recipe has anywhere from 10-30 grams of fat! That is just crazy. However, these have less than a gram of fat per serving, so these suckers were not going anywhere. I decided to wrap them up and throw them in the freezer so they would stay longer. I took one out a few days after baking them and was surprised to see that they were not frozen solid. They were ice cold yet soft and fudgy. A frozen brownie treat! I liked them even better chilled like this. I am not sure if it was just the time or the time spent in the freezer, but the chocolate and the coffee flavors were more pronounced the longer they sat. Though I am not quite sure why they stay soft in the freezer.

If you make these, I highly suggest freezing a few to snack on later. What a great Summer treat. A bunch of fresh fruit and a frozen brownie, maybe a small dollop of whipped cream. How good does that sound?