Bumble Bee Brownies (c/o Sask Mustard)

INGREDIENTS

  • 250 ml (1 cup) granulated sugar
  • 75 ml (1/3 cup) salt free, non hydrogenated tub margarine
  • 50 ml (¼ cup) buttermilk
  • 25 ml (2 tbsp) honey mustard
  • 175 ml ¾ cup) cocoa
  • 2 large eggs, lightly beaten
  • 10 ml (2 tsp) vanilla
  • 300 ml (1 ¼ cups) all purpose flour
  • 2 ml (¼ tsp) baking soda
  • 250 g (8 oz) low fat cream cheese
  • 25 ml (2 tbsp) buttermilk
  • 25 ml (2 tbsp) honey mustard
  • 25 ml (2 tbsp) creamed honey
  • 75 ml (1/3 cup) semi sweet chocolate chips

DIRECTIONS

Brownies

  • Preheat oven to 350°F (180°C).
  • Lightly spray 9 inch x 13 inch (22 cm x 34 cm) baking pan with non-stick cooking spray.
  • In medium saucepan, combine sugar, margarine, buttermilk, mustard and cocoa. Cook and stir over medium heat until it comes to boil. Immediately remove from heat.
  • Stir in eggs and vanilla.
  • Mix in flour and baking soda just until combined.
  • Spoon batter into pan and bake for 16-18 minutes or until brownies are set when lightly pressed on top with finger. (They should still look wet on top and be a bit tacky to the touch.)
  • Remove from oven. Cool well on wire rack.
  • Icing
  • In a bowl, combine cream cheese, buttermilk, mustard and honey. Using an electric mixer, beat until creamy. Spread on cooled brownies.
  • In small, microwave-safe bowl, melt chocolate chips on high, uncovered, stirring every 20 seconds until melted and smooth.
  • Spoon into a plastic sandwich bag or snack bag. Cut small tip off the corner of the bag and gently squeeze lines back and forth over brownies.
  • Cut brownies 4 lengthwise and 6 across forming 24 squares.
  • Brownies can be stored in airtight container for up to 3 days or frozen for up to 3 months.

Prep Time: 1 1/2 hours
Serves 24
Per serving (44.29 g): 136.80 Calories, 2.85 g protein, 18.71 g carbohydrate, 0.99 g fibre, 11.71 g sugar, 5.80 g fat, 2.22 g saturated fat, 0.21 g trans fat, 21.41 mg cholesterol, 118.71 mg sodium