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.
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
How to Make It
Preheat oven to 350°.
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.
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.
We all know that sugars are important - and if you're looking for a "sweet treats" that are low calorie, you're probably even more interested in that information. As a long time Weight Watcher, I can't even calculate the points of these foods without the grams of sugar. Come on, Cooking Light, get with the game.
I made some changes suggested by other reviewers (thank you!) and a few of my own, but was thrilled with the results. I didn't have dark chocolate so found a converter that said 2oz of dark chocolate equaled 44g unsweetened bakers chocolate plus 13g sugar (I used maple sugar cuz that's what I had). I also used brown sugar instead of the white, again cuz that's what I had, but added an extra 1/4 cup cuz the batter didn't taste quite sweet enough when I tasted it (hope my Trader Joe's eggs are OK!). I baked them for 10 minutes then sprinkled the top with walnuts and baked for 10 minutes more (8" glass baking dish in a 350 degree convection toaster oven). Will definitely be making these again. Want to try subbing half the butter with applesauce (will need at add a little extra salt--the butter added a surprising amount of salt) and will use stevia to make up the extra 1/4 cup of sugar I added this time. Love that this is a use for extra egg yolks, since I cook with egg whites a lot.
I followed the recipe exactly but had a little more dark chocolate (I used Godiva) left over so I cut into pieces and added it to the batter. The finished product was more cake-like than brownie-fudge like, but still tasted good and cut beautifully into small squares with no jagged edges or mess. I dusted the tops with powdered sugar to cover the unappealing looking crust on top. Was perfect. I served these little squares with fresh fruit and it was a perfect light dessert for my crowd.
These brownies are rich in flavor and are the perfect mix of being cake-like and chewy. I did not have the 2 oz of dark chocolate so I subbed in 1 oz of bakers chocolate and 1 oz of semisweet chocolate chips. As another reviewer noted, these are by no means light brownies... The serving size is deceiving!
Be sure to keep in mind that 147 Calories only applies if you cut this into 16 brownies.
If you were to make it something more reasonable, like 8, each brownie has 294 Calories.
Delicious, but not light.
My husband thoroughly enjoyed these. I thought they were Devine. One little piece was so rich enough for me. I added a 1/4 tsp of cinnamon to the dry ingredients. I love cinnamon and chocolate together. This is a keeper.
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