Orange-Spiced Mini Brownie-Cakes

Orange-Spiced Mini Brownie-Cakes

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From: Diabetic Living Magazine

These decadent orange-spiced mini brownies can be made with sugar substitute for a diabetes-friendly option.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Mini Brownie-Cakes
  • ¾ cup refrigerated or frozen egg product, thawed, or 3 eggs
  • ½ cup plain nonfat Greek yogurt
  • ¼ cup tub-style vegetable oil spread
  • 2 tablespoons butter
  • 1¼ cups flour
  • ⅓ cup unsweetened cocoa powder
  • 2 teaspoons orange peel, finely shredded
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅔ cup granulated sugar (see Tip)
  • 2 ounces semisweet or dark chocolate, melted and cooled
  • Orange Cream
  • ½ cup plain nonfat Greek yogurt
  • 1 teaspoon orange peel, finely shredded
  • 1½ cups frozen light whipped dessert topping, thawed
  • Powdered sugar (optional)


  • Prep

  • Ready In

  1. To prepare Mini Brownie-Cakes: Allow eggs, yogurt, vegetable oil spread and butter to stand at room temperature for 30 minutes. Meanwhile, line twelve 2- ½-inch muffin cups with paper bake cups; set aside. In a medium bowl stir together flour, cocoa powder, orange peel, baking powder and baking soda; set aside.
  2. Preheat the oven to 350°F. In a large mixing bowl beat butter and vegetable oil spread with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating about 5 minutes or until light and fluffy. Gradually beat in eggs. Beat in melted chocolate until combined. Alternately add flour mixture and yogurt to butter mixture, beating on low to medium speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each ⅔ to ¾ full.
  3. Bake for 15 to 18 minutes or until a toothpick inserted near centers comes out clean. Cool cakes in pans on a wire rack for 5 minutes. Remove from pans; cool completely on rack.
  4. Meanwhile, prepare the Orange Cream: In a medium bowl, combine the yogurt and orange peel. Fold in whipped dessert topping.
  5. To serve, remove paper bake cups and split cakes in half horizontally. Place bottoms of cakes on serving plates. Top with about 2 tablespoons of the Orange Cream. Lean cake tops up against sides of cake bottoms. If desired, sprinkle cake tops with powdered sugar.
  • Tip: If using a sugar substitute, choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ⅔ cup granulated sugar. Nutrition Per Serving with Substitute: same as below, except 185 cal., 23 g carb. Exchanges: ½ carb. Carb choices: 1½.

Nutrition information

  • Serving size: 1 mini brownie-cake
  • Per serving: 202 calories; 8 g fat(4 g sat); 1 g fiber; 29 g carbohydrates; 5 g protein; 39 mcg folate; 5 mg cholesterol; 16 g sugars; 416 IU vitamin A; 1 mg vitamin C; 42 mg calcium; 1 mg iron; 97 mg sodium; 88 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1 other carbohydrate, 1 starch

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