Rating: 3.5 stars
30 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2

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.

Kathy Kitchens Downie, RD
Recipe by Cooking Light October 2010

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Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
16 squares (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

147 calories; fat 6.1g; saturated fat 3.6g; mono fat 1.5g; poly fat 0.3g; protein 2.3g; carbohydrates 22.4g; fiber 1.3g; cholesterol 47mg; iron 1mg; sodium 73mg; calcium 15mg.
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