Lower Fat Brownies

One resolution that I've made and am sticking to this new year is to bring lunches to work rather than spend money.  A simple lunch at work can easily cost $7 to $8, and that adds up day after day.  There have been periods of time when I've been good about brown-bagging, but those have been short-lived.  Like anything else, this effort takes planning and commitment  So I've been packing up sandwiches, or left-overs from the night before, and add some crackers and a drink, and carry it off in a pretty thermal lunch bag.  Sure, it still costs money to put these lunches together, but much less than the price tag for the daily special or a cup of soup and the salad bar at work.  I like to realize that this effort is making a difference, and after three weeks, I do believe it is.

Most days, I like to have a little sweet something after lunch, but I am also trying to take it easy on those sweets.  Tonight, to include in lunches this coming week, I decided to make a batch of brownies.  I had a brownie mix in the pantry, and to make them a bit healthier, my daughter Katie suggested substituting yogurt for oil and egg whites for whole eggs. I chopped a bunch of walnuts for their goodness, as well as a half a cup of dark chocolate morsels.  The batch will make make more than enough desserts for this week (and to share), so I'll wrap up the rest individually and freeze them for future lunches.  These brownies are by no means health food, but I could do a lot more damage with something from the candy rack!  And yes, I can take an orange or an apple now and then, but sometimes, only chocolate will do!

Lower Fat Brownies
Oven 350 degrees F
spray bottom only of baking pan

One brownie mix for 13x9 pan
Low fat vanilla yogurt as substitute for vegetable oil (I used Cabot Greek Vanilla)
egg whites as substitute for whole eggs
water as package directs
1/2 cup chopped walnuts
1/2 cup dark chocolate morsels

Mix according to package directions, using substitutions.  Bake according to time suggested on package.