Chocolate Brownies with Fewer Calories Recipe - Allrecipes.com
Chocolate Brownies with Fewer Calories Recipe
  • READY IN 45 mins

Chocolate Brownies with Fewer Calories

Recipe by  

"This is a good recipe for people who love chocolate but are trying not to gain weight. I lost two pounds just eating these."

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Ingredients Edit and Save

Original recipe makes 16 brownies Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
  2. Melt chocolate in a large heat proof bowl over a pan of simmering water or in a microwave oven. Stir frequently until smooth then stir in the boiling water. Remove from heat and set aside to cool slightly.
  3. Whisk the egg whites and vanilla into the chocolate mixture. Combine the sugar, flour, baking powder and salt; stir into the chocolate mixture just until blended. Spread evenly into the prepared pan.
  4. Bake for 20 to 25 minutes in the preheated oven, or until the edges pull away from the sides of the pan. Let cool completely before cutting into squares and dusting with confectioners' sugar.
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Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2003

I'm an expirenced cook, and after looking at this recipie I couldn't figure out how it could possible work and taste good. I was wrong. These are awesome! They are not as chocolaty as I normally make, but they are only 1/3 the calories as my usual batch. I glazed them with a simple to glaze to make them richer, and they were perfect. Thanks for the recipie, I will definatly make these again

 
Most Helpful Critical Review
Sep 23, 2011

Good but not great. Lots of other brownie recipes are much better. tasted much better the next day. I truly don't understand the 5 star ratings given by others. 5 stars should be for the best!

 

23 Ratings

Jan 05, 2005

Wowie Zowie! I didn't believe that low-fat brownies could be, well, good. You have proved me wrong, Anna. I made two changes: 1. I substituted 2 ounces of the semi-sweet chocolate for unsweetened (actually makes them lower in fat, plus the hubby and I like a really dark taste when it comes to chocolate); 2. Added a simple, thin frosting of 1 tbsp. butter, 1 ounce of unsweetened chocolate, 1 tsp. powdered sugar and a tsp. of fat-free milk Thanks for an AWESOME recipe! I will definitely make this again and again!

 
Jul 24, 2005

These were very good! They had a consistency that was a little bit thicker than cake and a moderately sweet chocolate flavor. I'll definitely be making them again. For those concerned with portion control, I recommend using a muffin/cupcake pan. I did this and they turned out just fine.

 
Dec 10, 2010

When making a recipe like this, one must always keep in mind what the title and the ingredients are, and what they are intended for. These are, of course, not going to be as good as the butter rich, fudgy brownies that we all dream about. But for what they are, these are pretty decent brownies. One thing they do have is a rich, chocolatey flavor. They are moist, but not really fudgy. I baked 1/2 of the batter in a mini muffin pan and drizzled those with vanilla glaze. Then I had enough for a small pan as well. I cut those, topped with light cool whip, and some leftover raspberry sauce. Now that was good.

 
Aug 31, 2009

First, let me say I made a few changes. I used milk instead of water, about a cup of semi-sweet chocolate chips, and 2 eggs instead of 4 whites (I only had 2 eggs on hand). That said, this was a very good recipe. They weren't as good as regular brownies, of course, but for being lower in fat than regular brownies these were great. The batter was very thin, and I was a bit worried, but they cooked up nicely. I will definitely make these again!

 
Jun 15, 2005

These brownies turned out nice and moist! However, they need a bit more chocolate to them so next time I will add more chocolate and a bit less sugar. I also substituted half of the all-purpose flour with whole wheat flour just to add a bit of nutrition!

 
Feb 15, 2005

yum, these brownies are good! for some reason i needed to baked mine for almost 30 minutes. the edges baked up fine & pulled away from the 8" pan however the center never set. i layered chunks of the baked brownie with cherry pie filling & cool whip (both "lite") in wine glasses for my valentine. this recipe should've earned 5 stars for taste & the presentation but seeing what i could not use the middle gives this 4 stars. thanks anna!

 

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Nutrition

  • Calories
  • 111 kcal
  • 6%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 61 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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