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Makeover Moist Fudgy Brownies Recipe

Makeover Moist Fudgy Brownies Recipe photo by Taste of Home

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These makeover brownies are still rich and moist and full of the chocolaty goodness of the original recipe. The changes cut the calories by more than a quarter, fat by nearly half and saturated fat and cholesterol by about 60%.—Taste of Home Test Kitchen, Greendale, Wisconsin

This recipe is:

Healthy

Diabetic Friendly

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Makeover Moist Fudgy Brownies Recipe

Prep: 15 min. Bake: 25 min.

Yield: 18 Servings

15 25 40

Ingredients

1-1/4 cups semisweet chocolate chips
1/4 cup butter, cubed
2 eggs
3/4 cup sugar
1/2 cup packed brown sugar
2 jars (2-1/2 ounces each) prune baby food
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped pecans, toasted
1 teaspoon confectioners' sugar

Directions

In a microwave, melt chocolate chips and butter; stir until smooth. In a large bowl, combine the eggs, sugars, baby food, oil, vanilla and chocolate mixture. Combine the flour, cocoa, baking soda and salt. Add to the chocolate mixture; mix well. Stir in nuts.
Spread into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar. Yield: 1-1/2 dozen.

Nutritional Analysis: One serving (1 each) equals 221 calories, 11 g fat (4 g saturated fat), 31 mg cholesterol, 86 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Originally published as Makeover Moist Fudgy Brownies in Light & Tasty February/March 2004, p16

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Makeover Moist Fudgy Brownies

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(1-1) of 1 reviews

Reviewed on Aug. 31, 2009 by hraffington

My husband is a brownie nut and he did not notice it had been lighten up. These brownies were very moist and rich. The only change I made was that I used Walnuts instead of Pecans.