Rating: 4.5 stars
47 Ratings
  • 5 star values: 37
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 5

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.

Recipe by Cooking Light September 2011

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Credit: Oxmoor House

Recipe Summary test

hands-on:
15 mins
total:
45 mins
Yield:
Serves 20 (serving size: 1 brownie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

186 calories; fat 9.1g; saturated fat 4.2g; mono fat 2.2g; poly fat 1.7g; protein 2.8g; carbohydrates 25.4g; fiber 1.4g; cholesterol 30mg; iron 0.9mg; sodium 74mg; calcium 23mg.
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