Low-Fat Frosted Brownie Cookies

Brownie mix shortcuts straight to chocolate satisfaction with minimal effort.

Swapping out the oil and eggs for nonfat yogurt and egg whites slashes fat dramatically while keeping the texture soft and fudgy.

A slick of prepared frosting on top makes these feel indulgent enough for special occasions.

Kitchen Tips

• Use dry mix only: Don’t follow the brownie box instructions. Mix only the dry brownie powder with yogurt and egg whites, no additional liquids or fats.
• Nonstick spray is critical: These cookies have almost no fat, so they stick aggressively. Spray the pan generously or use parchment paper.
• Cool slightly before moving: Let cookies set 1-2 minutes on the hot pan before transferring. They’re fragile when piping hot.
• Frost when completely cool: Warm cookies melt frosting into a mess. Wait until they’re room temperature for neat, pretty results.

Variations

• Use low-fat cream cheese frosting instead of chocolate for contrast
• Sprinkle crushed candy canes or chopped nuts on wet frosting for festive decoration
• Skip frosting and dust with powdered sugar for even fewer calories