Recipe by Anna
"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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6 (1 ounce) squares
semisweet chocolate, chopped
confectioners' sugar for dusting
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
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!
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!
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.
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.
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Brownies with Fewer Calories
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 111
** Calories from Fat: 31
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