Search
by Ingredient

Low fat-Chocolate Brownies

StarStarStarHalf starEmpty star

Your rating

Low fat-Chocolate Brownies

Moist, crumbly and Delicious. Before baking, I felt the batter was not too moistened; after baking, it surprised me, the brownies looked great. When it cooled, I cut them into 24 pieces, they were really tasty.

 

Yield

24 servings

Prep

10 min

Cook

25 min

Ready

45 min
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
nonstick cooking spray
*
6 ounces chocolate, bittersweet
coarsely chopped, null
*
2 tablespoons butter, unsalted
Camera
1 cup whole-wheat pastry flour
or 1/2 cup each whole-wheat and all-purpose flours
Camera
1/4 cup cocoa powder
unsweetened
Camera
¼ teaspoon salt
Camera
¼ teaspoon baking soda
Camera
4 large eggs
Camera
1 cup brown sugar, light
packed
* Camera
½ cup yogurt, low-fat
plain
¼ cup canola oil
Camera
2 teaspoons vanilla extract
Camera
¾ cup walnuts
chopped, optional
Camera

Ingredients

Amount Measure Ingredient Features
1 x nonstick cooking spray
*
173.4 ml/g chocolate, bittersweet
coarsely chopped, null
*
3E+1 ml butter, unsalted
Camera
237 ml whole-wheat pastry flour
or 1/2 cup each whole-wheat and all-purpose flours
Camera
59 ml cocoa powder
unsweetened
Camera
1.3 ml salt
Camera
1.3 ml baking soda
Camera
4 large eggs
Camera
237 ml brown sugar, light
packed
* Camera
118 ml yogurt, low-fat
plain
59 ml canola oil
Camera
1E+1 ml vanilla extract
Camera
177 ml walnuts
chopped, optional
Camera

Directions

Preheat the oven to 350℉ (180℃).

Coat a 9-by-13-inch baking dish with cooking spray.

Melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; do not let the bottom of the bowl touch the water.

Whisk the flour, cocoa, salt and baking soda in a medium bowl.

In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil and vanilla and whisk to combine.

Whisk in the melted chocolate mixture until blended.

Add the dry ingredients and mix until just moistened.

Spread the batter in the prepared pan and sprinkle with walnuts, if desired.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool completely in the pan on a rack before slicing.

undefined



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Calorie counts are WAY OFF!!!! I made this recipe with only half the amount of brown sugar, no oil (replaced completely with no fat yogurt), and substituted two egg whites for one egg. I calculated the calories myself for the same number of serving

 

 

Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 9165% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 46mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe