Fudgy Brownies

Photo: Randy Mayor; Styling: Cindy Barr
These sweet, chewy brownies get their rich flavor from both cocoa and dark chocolate, but they're lower in fat than traditional brownies because the recipe calls for a low-fat milk, fewer eggs, and a reduced amont of sugar and butter.

Yield:

16 squares (serving size: 1 square)

Recipe from

Nutritional Information

Calories 147
Fat 6.1 g
Satfat 3.6 g
Monofat 1.5 g
Polyfat 0.3 g
Protein 2.3 g
Carbohydrate 22.4 g
Fiber 1.3 g
Cholesterol 47 mg
Iron 1 mg
Sodium 73 mg
Calcium 15 mg

Ingredients

4.5 ounces all-purpose flour (1 cup)
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1/3 cup butter
2 ounces dark chocolate, chopped
1 cup granulated sugar
1/4 cup 1% low-fat milk
1 teaspoon vanilla extract
2 large egg yolks
1 large egg
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl; stir with a whisk.

3. Place butter and chocolate in a medium microwave-safe bowl, and microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth, and set aside. Cool slightly. Add 1 cup sugar, milk, 1 teaspoon vanilla extract, egg yolks, and egg; stir with a whisk to combine. Add butter mixture to flour mixture, stirring just until combined. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean.

Note:

Kathy Kitchens Downie, RD,

October 2010