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Classic Fudge-Walnut Brownies

Photo: Oxmoor House
Hands-on time 15 mins
Total time 45 mins
Yield Serves 20 (serving size: 1 brownie)
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

Nutrition 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

How to Make It

  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.

Also appeared in: Oxmoor House, None, 2013, Cooking Light Lighten Up, America!;