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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 6.1g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.3g
  • Carbohydrate: 22.4g
  • Fiber: 1.3g
  • Cholesterol: 47mg
  • Iron: 1mg
  • Sodium: 73mg
  • Calcium: 15mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
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