Cakes, Cookies and Other

Chocolate Truffle Bars

If you would rather not use Splenda, simply delete it. These brownie-like bars have a wonderful texture, too.


  • 2/3 cup less-fat margarine (with 8 grams of fat per tablespoon)
  • 1/3 cup fat-free half-and-half
  • 7 ounces (7 squares) unsweetened baking chocolate, chopped
  • 1 1/2 cups granulated sugar
  • 1/2 cup Splenda
  • 2 large eggs (use higher omega-3 type, if available)
  • 1/2 cup egg substitute
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose white flour
  • 1 1/2 teaspoon vanilla extract
  • 1 cup walnut pieces


  1. Preheat oven to 350 degrees. Lightly coat a 9 x 13-inch pan (or two 9-inch square baking pans) with canola spray. Set aside.
  2. Add the margarine and fat-free half-and-half to a medium nonstick saucepan and melt the butter, stirring constantly, over medium-low heat. Once the margarine is melted, remove the pan from the heat.
  3. Add the chopped baking chocolate to the melted butter, stirring constantly with a wooden spoon until chocolate is completely melted. Add the sugar and Splenda and stir to blend well.
  4. Add the eggs, one at a time, stirring vigorously after each. Add egg substitute and stir to combine. Add the whole-wheat and white flours and stir to combine. Stir in the vanilla extract and walnuts.
  5. Pour batter into prepared baking pan(s) and bake for 23-25 minutes (20 minutes if using two pans). The brownies will still look somewhat soft and shiny. Remove from the oven and place on cooling rack.

24 bars

Nutritional Information
Per serving: 130 calories, 3 g protein, 15 g carbohydrate, 7 g fat, 2 g saturated fat, 2.5 g monounsaturated fat, 2.5 g polyunsaturated fat, 13 mg cholesterol, 2 g fiber, 31 mg sodium. Calories from fat: 50%.

© 2007 WebMD Inc. © 2006 Elaine Magee

Last Editorial Review: 6/11/2007