Fudgy Brownies Recipe

Reviewed on Jul. 27, 2012 by Foreverdixie

These were very good; doubled the recipe - all were gone in one night! Very fudgy and easy to make. I was surprised how fast they were to make! I left out the nuts, but will try again soon with them! Loved these delicious brownies - especially with no saturated fat!

Reviewed on Dec. 06, 2011 by DeeDeelovesCooking

Not anything like the review stated.

Reviewed on Apr. 27, 2011 by springleaf

This is our family's standy brownie recipe. You can't beat it for being quick and low fat. I vary it by sometimes using other flavors of yogurt, peach is our favorite, and different nuts, like pecans. My kids love them when I put them in a bowl, add a few canned peaches, drizzle with a little choc syrup, and sprinkle with powdered sugar. It makes them feel like it is a very special treat! My husband and I eat them plain, and we will eat them all up if we are not careful. Try them, they are very good! And thank you Denise for a wonderful recipe!

Reviewed on Mar. 30, 2011 by lareeone

I previously wrote my review and forgot to give it the star ratings. Excellent brownie and so easy to make. I make double batches and freeze them. Even the grandchildren like them.

Reviewed on Jan. 09, 2010 by feather2009

These are my favorite healthy brownies to make...I am on wieght watchers and these fit right in and are quick and easy!!!

Reviewed on Mar. 21, 2009 by sandramichelewaddell

i enjoyed everything about these. they were even better the next day. next time i would put a little less cocoa

Reviewed on Feb. 22, 2009 by adrey

Reviewed on Feb. 20, 2009 by radell

It was like I was eating thick lump of choc. I didn't like it at all and will not make it again.

Reviewed on Feb. 14, 2009 by repel

I made these brownies using Splenda. They were awful! They did not grow. I use splenda many times without any trouble. I think some ingredients were left out.

jrepel

Reviewed on Feb. 11, 2009 by dfinegan@charter.net

I agree with the above comments. Made these and they seemed like they needed more sugar or something. Not tasty at all and we were disappointed as we are trying to find a good recipe to use that is low in fat etc. but yet tastes good for my husband's heart.

Debbie

Reviewed on Feb. 09, 2009 by rskalicky

I made these without the walnuts and with Splenda instead of sugar. They were awful!!

Rebecca

Reviewed on Feb. 09, 2009 by ssengilla

 I made these brownies this weekend.  I double the batch and placed it in a 9X 13 pan.  Did not care for them.  I could taste the yogart and to me it was too much chocolate.  I agree with other people something is missing from this receipe just can not figure it out.

Reviewed on Feb. 07, 2009 by Matthew30

I made this recipe and served it at the office. Everyone who tasted it wanted the recipe. These brownies are absolutely delicious! Simple to make and I will serve them often. Thanks for a great healthy recipe.

Reviewed on Feb. 06, 2009 by kelli45

very rich and chocolaty

Reviewed on Feb. 05, 2009 by lareeone

I made these last weekend and was very pleased with the taste. So good I had to put them in single serving bags and freeze them so we wouldn't eat them all at one time. Thanks for the Weight Watchers point information.

Reviewed on Feb. 05, 2009 by mistylee35

Not sure exactly what went wrong, but these tasted awful. They didn't rise at all. My two year old will eat them, but no one else will. Sorry.

Reviewed on Feb. 05, 2009 by vlarson

these are great, my husband even liked them.

Reviewed on Feb. 05, 2009 by Caa

I agree! For some reason they didn't rise in the pan and had a rubber like texture.

Reviewed on Feb. 05, 2009 by nubyenoh

The Worst!

Reviewed on Feb. 05, 2009 by christiroy

I used vanilla yogurt on these and I think that is what gave them a different taste that my family didn't like.

Reviewed on Feb. 05, 2009 by fredaji

They were quite tasty. Certainly easy to make and it gave just the right amount of chocolate "fix" without all fat.

Reviewed on Feb. 05, 2009 by mystery22

They were okay but kind of bland. My husband ate one.

Reviewed on Feb. 05, 2009 by kelleypr

I substituted half the sugar with Splenda. It did NOT work well - and there was very little chocolate taste.

Reviewed on Feb. 05, 2009 by rosiepooh

Made these and threw them out. They tasted blah!! I think they would have been better with a little salt added to them. Will not try again.

Rose

Reviewed on Feb. 05, 2009 by ponka577

I must have done something wrong but I don't think so These were not good.

Tasteless and hard and did not rise Had ot dump. Sorry!

Ponka

Reviewed on Feb. 05, 2009 by SunnieB

I tried this recipe using 1/2 C sugar and 1/2 C equivalent Fructose. I also omitted the nuts. They turned out so fudgy to the point of being rubbery. I will try again using 1 egg and 1 egg white...hopefully that will help??

Reviewed on Feb. 05, 2009 by kkzscheile@msn.com

RE: Fudgy Brownies

I'll make these again. I used Splenda for the sugar to help lower the calories even more. I did not have problems cooking them, in fact I coo9ked them a little less. Other than the taste being not a sweet as usual brownies, I found them great with a cup of coffee or tea. skaycolorado

Reviewed on Feb. 05, 2009 by Grammag

Will not make again, taste ok but texture was gummy even though I baked it longer, hard to cut and eat.

Reviewed on Feb. 05, 2009 by GSN12

found them to be a little dry. very chocolaty and not sweet. guess I'm just not used to this new taste. like that it is low in fat, though. family doesn't care for them and prefer a more sweeter taste.

Reviewed on Feb. 05, 2009 by mchervenak

Considering how low in fat these brownies are, they are pretty good. You certainly can't compare them to a decadant full-fat variety loaded with cholocate chips, but a viable alternative for those with dietary restrictions.

Reviewed on Feb. 05, 2009 by daphnev71

No, no, no. These brownies were not good. My 12 yr old who eats ANYTHING sweet said they were awful. Had to throw them out.

Reviewed on Feb. 05, 2009 by curiouskg

I made these and thought they were the worst tasting brownies I've ever made. Horribly chalky!

Reviewed on Feb. 05, 2009 by DeBresser

Made these as a dessert for the Super Bowl Party I had. After chili and wings, everyone raved about this light fare. Eleanor D. Ontario Canada

Reviewed on Feb. 05, 2009 by carolgreeneyez

My entire family loved these brownies and didn't even realize they were healthier than the average brownie. My hubby couldn't tell they were not the regular gooey brownies I make.

carolgreeneyez

Reviewed on Feb. 05, 2009 by lilred_ne

This was a yummy, chocolately treat. I used 2/3 cup of sugar vs. the 1 cup since the one commentor felt it was too sweet. With 2/3 cup of sugar, it was delicious. I wil definately make this one again.

Reviewed on Feb. 04, 2009 by annemarieh

I followed the recipe except I used one whole egg intead of 2 whites. I mixed all by hand and they came out great. I never have luck with boxed mixes so I was thrilled at how easy and good these were. I think you should give them another try.

Reviewed on Feb. 03, 2009 by brensmom

Re: Fudgy Brownies:

My husband is a cholcolate lover, and he tasted them, and said they tasted awful. He told me to throw "it" out, as he would not eat them. Did you add anything annemarieh? I think you should add baking powder to make them raise. I did use an 8 inch pan. I used everything as the receipe listed.anyway, I will not make them again. I threw the receipe away.

Reviewed on Feb. 03, 2009 by brensmom

Reviewed on Feb. 03, 2009 by annemarieh

 I followed the recipe as given and mine turned out thick and moist.  I don't think anything was left out of the recipe.  The only thing I did different was use one whole egg instead of 2 egg whites.  Be sure to use an 8 inch pan and not a 9x13.

Reviewed on Feb. 03, 2009 by jlbarahona

Reviewed on Feb. 03, 2009 by annemarieh

I made these on 2/1 and I was delighted with them. I see no reason to buy another box mix. In fact, I am making them again this weekend and using raspberry yogurt.Give the recipe a try. I think you will be delighted!

Reviewed on Feb. 02, 2009 by nettyb

I'm so glad I read your comment. I was thinking of making them, but now I won't. Thanks for saving me the time and effort!

Reviewed on Feb. 02, 2009 by basket362@hotmail.com

Reviewed on Feb. 02, 2009 by asnunez

This brownie recipe just did not work!!! it was flat and just plain nasty!! Did this lady forget an ingredient? Maybe some baking soda or baking powder?

Reviewed on Feb. 02, 2009 by brensmom

I would not make these again, as they come out terrible. I think ingredients were left out,and they did not raise. It looked like a flat pancake, when I took them out of the oven. I have used Splenda before in receipes, but these were terrible.

Reviewed on Jan. 31, 2009 by mildredbelardo

Can we have this or another Brownie receipt using Splenda?

Reviewed on Jan. 30, 2009 by countryag95

Splenda (at least straight, regular splenda....as oposed to the baking splena) does NOT work in this recipe. I tried it...eewww!

Reviewed on Jan. 30, 2009 by lorr...aine

My question was the same as darby 1229, askingabout substituting Splenda for real sugar.

Would this be okay??

Reviewed on Jan. 30, 2009 by carriejc

can this be made with a diabetic sugar, such as Splenda? CJC, Tacoma, Wa

Reviewed on Jan. 30, 2009 by darby1229

Reviewed on Jan. 30, 2009 by FabFlo

I am going to try these and I appreciate the Calorie and fat count, but would like to see the sugar gms also. Flo, Halifax,PA

Reviewed on Jan. 30, 2009 by snowda

Are these brownies oke for pre-diabetics??

Reviewed on Jan. 29, 2009 by countryag95

Just 2 points per serving for those following Weight Watchers! Can't wait to try this recipe!

Reviewed on Jan. 29, 2009 by redram37

I'll be using this recipe from now on, as neither my daughter-in-law, nor I need the extra calories and we love chocolate.

Reviewed on Jan. 29, 2009 by wanttobehealthy

these look so good thanks for coming up with so many lighter ideas

Reviewed on Jan. 29, 2009 by patscooking

If these brownies are made with Splenda, how many carbs will be in each? PJZ

Reviewed on Jan. 29, 2009 by MangiaMangia

This was really easy and tasty, but next time I will reduce the amount of sugar as they were too sweet. I might also try omitting the vanilla extract -- that also makes them extra sweet.

Reviewed on Jan. 29, 2009 by karlas_kitchen

I don't usually use artificial sweetners of any kind, but have noticed the few times I've made something for someone else, Splenda makes it dryer so added an extra egg and/or extra oil to make it moister. Don't know if that helps or not. I prefer plain old sugar. Karla

Reviewed on Jan. 29, 2009 by jamirblaze

Sugar is highly refined, and splenda is just a more refined version. It's all "bad" for you unless you use cane juice, honey, raw sugar, etc. for sweetener. Anyway, I think you could try just splenda, but the baking blend that they sell may be better.

Reviewed on Jan. 29, 2009 by Pnina

Reviewed on Jan. 29, 2009 by lrlloyd

The recipe as it stands sounds wonderful, but I was wondering if I could use Splenda instead of the sugar?

Reviewed on Jan. 29, 2009 by djb1240

Great dessert.