Classic Fudge-Walnut Brownies

Classic Fudge-Walnut Brownies Recipe
Photo: Oxmoor House
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.
4

Worthy of a special occasion

Yield:

Serves 20 (serving size: 1 brownie)

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 45 Minutes

Nutritional Information

Calories 186
Fat 9.1 g
Satfat 4.2 g
Monofat 2.2 g
Polyfat 1.7 g
Protein 2.8 g
Carbohydrate 25.4 g
Fiber 1.4 g
Cholesterol 30 mg
Iron 0.9 mg
Sodium 74 mg
Calcium 23 mg

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

1. Preheat oven to 350°.

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. 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.

Note:

Maureen Callahan,

September 2011
Also featured in: Cooking Light Lighten Up, America!, Oxmoor House, None 2013;
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