Classic Fudge-Walnut Brownies

4.0 45
4 stars
(45)
Photo: Oxmoor House
Recipe from Cooking Light

These fudge-walnut brownies are so decadent tasting, you won't believe that they're lower in fat than traditional brownies.  To ensure a nice fudgy texture, take care not to overbake. Large chocolate chunks create big, luxurious pockets of melty chocolate in the brownies, but you can always substitute chocolate chips.

Ingredients

  • 3.38 ounces all-purpose flour (about 3/4 cup)
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup bittersweet chocolate chunks, divided
  • 1/3 cup fat-free milk
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1/2 cup chopped walnuts, divided
  • Cooking spray

Preparation

Hands On: 15 Minutes
Total: 45 Minutes

  1. 1. Preheat oven to 350°.
  2. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.
  3. 3. Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares.
Maureen Callahan,
September 2011

Also featured in: Cooking Light Lighten Up, America!, Oxmoor House, 2013

Nutritional Information

  • Calories: 186
  • Fat: 9.1g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 2.8g
  • Carbohydrate: 25.4g
  • Fiber: 1.4g
  • Cholesterol: 30mg
  • Iron: 0.9mg
  • Sodium: 74mg
  • Calcium: 23mg