Go-Lite: Cocoa Squares

These chocolate squares sneak in rolled oats and low-fat yogurt to cut the fat way down while keeping the texture moist and fudgy. Only three tablespoons of butter for the whole pan. The oats soaked in hot water turn soft and almost invisible in the finished cake, but they add body and chewiness that replaces what extra butter would normally provide.

Yogurt does double duty here. It adds moisture and tenderness (the acid reacts with baking soda for lift), and its slight tang balances the cocoa so the squares taste rich rather than one-note sweet.

The batter comes together quickly, but the “do not overmix” warning matters. Oat batters toughen fast when overworked. Stir the dry into the wet just until combined and stop. Lumps are fine.

The cocoa cream cheese icing on top is the finishing touch. Powdered sugar, cocoa, and a single tablespoon of reduced-fat cream cheese beaten smooth with a splash of milk. It’s thin enough to spread but thick enough to set into a glossy, chocolatey coating.

Pro Tips

• Let the oats cool fully after soaking in hot water. Adding hot oats to the batter will partially cook the egg and create a dense, gummy texture.
• The cake is done when the center springs back when lightly pressed. A toothpick test works too, but springback is more reliable for moist batters.
• Let the cake cool completely before icing. Warm cake melts the icing into a runny mess.
• Cut into 16 squares for a modest portion size that keeps the lighter profile intact.

Variations

• Add a teaspoon of instant espresso powder to the batter for a mocha version.
• Fold in ¼ cup of mini chocolate chips for more chocolate intensity (adds some fat back in).
• Top with sliced strawberries instead of icing for an even lighter finish.