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.
Ingredients
|
nonstick cooking spray
|
* | ||
| 6 | ounces |
chocolate, bittersweet
coarsely chopped, null |
* |
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | cup |
whole-wheat pastry flour
or 1/2 cup each whole-wheat and all-purpose flours |
|
| 1/4 | cup |
cocoa powder
unsweetened |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking soda
|
* |
| 4 | large |
eggs
|
|
| 1 | cup |
brown sugar, light
packed |
* |
| ½ | cup |
yogurt, low-fat
plain |
|
| ¼ | cup |
canola oil
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ¾ | cup |
walnuts
chopped, optional |
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.
Nutrition Facts
Serving Size 28g (1.0 oz)
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
over 12 years ago