Weight Watchers and brownies may seem like two things you’d never see in the same sentence but this recipe was adapted for the Sun Oven from one of their cookbooks.

Sun Oven Brownies


3/4 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs, separated

1 cup sugar

1/2 cup light cream cheese, at room temperature

1 teaspoon vanilla extract

1/2 cup crispy rice cereal

2 tablespoons confectioners’ sugar

1 tablespoon butter, melted


Set Sun Oven out to preheat. Line a 11 x 7 x 2-inch baking pan with enough parchment paper to extend over the rim. Spray with cooking spray; set aside.

Whisk together the flour, cocoa powder, baking powder, and salt in a small bowl; set aside. In a medium bowl, beat the egg whites with an electric mixer on high speed until soft peaks form. Set aside. In a large bowl, with the mixer on medium speed, beat the sugar and cream cheese until light and fluffy. Beat in the egg yolks and vanilla. Reduce speed to low. Beat in the flour mixture until just blended. Gently fold in the the beaten egg whites until no streaks of white remain.

Scrape the batter into the prepared baking pan and spread evenly. Combine the cereal, confectioners’ sugar, and butter in a small bowl; sprinkle evenly over the batter. Bake in the Sun Oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan on a rack. Lift from pan using the parchment paper as a handle. Cut into 12 bars.


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