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 are more cakey than I prefer in a brownie, but have a good chocolate flavor. They are more on the bitter chocolate side than sweet.
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.
These brownies are too cakey for me. They taste good, but not chewy enough for my liking.
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.
Too much bitter chocolate taste.
These were pretty tasty for the calories. I used whole wheat flour instead of white flour and they were a bit gritty. Next time I will use white flour. I'd definitely make these again though!
these brownies are AMAZING! i love that they are light because my husband and I love to eat them!! so easy to make, will make again and again! YUM!!
These brownies were outstanding! I brought them over to a small get-together and they were all gone within the first 1/2 hour! So delicious and fudgy!
Hubby made these brownies the other night. Though we wanted to make the recipe 'as written' the first time out, he did cut the sugar in half. They still come out fabulous that way (if you prefer things less sweet as we do). We'll probably replace some of the butter with prune puree or applesauce next time out, even though 1/3 cup isn't much to begin with Highly recommend this recipe for the chocoholic. ;-)
These were good, but there was nothing special about them to cause me to prefer these over a box mix.
The brownies were decent, but definitely not fudgy. I've had better low fat brownies from Cooking Light. I had to increase the bake time by 5 minutes. It just tastes like something is missing.
These were okay, but they came out sort of dry for me. I followed the recipe exactly, except I lessened the sugar a little and also added 1/2 tsp of chile powder and cinnamon, which gave the brownies a slight kick, not too weak, but not too strong. I would definitely suggest this if you like a little spice. These were not done at 15 minutes but I felt that 20 minutes was a bit too long, maybe that's what made them on the dryer side? I probably would keep exploring brownie recipes and not try this again.
These brownies are the perfect treat - rich, fudgy, satisfying, and quick and easy to make. The only change I made was to substitute unsweetened applesauce for 1/2 of the butter, just to cut down on saturated fat. My brownies were dense, cakey, and moist - a different texture than "traditional" brownies, but delicious nonetheless. I baked them for 15 minutes and they came out perfectly. The dark chocolate I used was 72% cacao and it worked great, but I think any chocolate would be fine.
Wonderfully rich and fudgy. They were underdone at 20 minutes but 5 minutes later they were just slightly overdone. But we like out brownies very moist and with walnuts, so I added those. I will take them out at 20 minutes next time. Definitely richer than the boxed brownies I usually make, so a smaller serving is just as fulfilling. Definitely a keeper!
Super easy. Easy to adapt too. I didn't have any cocoa powder on hand, so instead used the last two squares of unsweetened bakers chocolate and some mint dark chocolate I had gotten sampled from my healthfood store. I used the unsweetned chocolate in place of the cocoa powder, and the dark chocolate as the recipe called for it. I also baked in a glass 8x8 pan. so it took about 20 minutes extra to cook. Just before it solidified I sprinkled walnuts on top. As it cooled after I took them out I sprinkled with powdered sugar. Had a little bite to it, which I attribute mostly to the dark mint chocolate, but probably could have used up to a 1/2 cup extra sugar given the bite. It's perfect for someone who enjoys dark chocolate. I have gotten rave reviews so far from the husband and his coworkers. I like them, but am a little more critical. Next time I'll have cocoa on hand. :)
Simply delicious. The brownies were very moist and chocolatey.
I am a brownie fiend and these were the BEST low fat brownies I've made. WAY moist and the small amount of dark chocolate (use good quality) was enough to give that rich chocolatey flavor. Brought to a dinner party and no ice cream or sauce was needed - just these brownies. Also, wicked easy to make - a keeper without any guilt
Mine came out moist and fudgy and I even left them in longer than the recommended time, but with my oven I usually need to. I think they're pretty darn good for "low fat" but if I cut my regular brownies that small it would cut out a ton of calories too! But eating two or three of these isn't too bad, right?
I made these this morning and since I am not a "baker", don't have much bakeware so used mini muffin tins. (made 24) I cut the sugar to 3/4 cup and didn't have any vanilla but the flavor was still very, very good. They were a little dry, but probably because of the minis. I only baked 15 mins. but will cut back next time. I added roasted chopped pecans and did the choc (chips) & butter over a double boiler. I burn choc in the microwave! Overall, will definitely make again! They are the perfect size since we like just a sweet "munch" and the chocolate flavor was yummy! Not too sweet either.
I followed the recipe exactly, but it was very dry. Perhaps the eggs were too small. It would be great with more moisture, but there was no fudge-y-ness in mine.
Very easy to put together. Was moist and tasty though it is low in calories. will make again.
Fills the need for the chocolate buzz with 1/2 the calories. Satisfies the sweet tooth. Perfect in moisture, texture and presentation. Will be served at the next family gathering!
I followed the recipe exactly...they were decent for being so low in fat/calories. I should have taken them out maybe 3 -5 minutes sooner. Will make again.