Chocolate-Glazed Brownies Recipe

4.5 3 14
Chocolate-Glazed Brownies Recipe
Chocolate-Glazed Brownies Recipe photo by Sponsor
Publisher Photo

Chocolate-Glazed Brownies Recipe

Read Reviews
4.5 3 14
Publisher Photo
These moist and fudgy squares are bursting with such rich chocolate flavor, you'd never know they're low in fat. "These brownies are ideal for taking to bake sales and family gatherings or sharing with co-workers," Deb Anderson of Joplin, Missouri relates. "For holidays, I like to dress them up with colorful candy sprinkles."
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • CHOCOLATE GLAZE:
  • 2/3 cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1/4 teaspoon vanilla extract
  • 3 to 4 teaspoons hot water
  • Halloween candy sprinkles, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg whites. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture.
Spread into an 8-in. square baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For glaze, in a small bowl, combine the confectioners' sugar, cocoa, vanilla and enough water to achieve desired consistency. Spread over brownies. Decorate with candy sprinkles if desired. Cut into bars. Yield: 1 dozen.
Originally published as Chocolate-Glazed Brownies in Light & Tasty October/November 2001, p66

Nutritional Facts

1 each: 173 calories, 6g fat (3g saturated fat), 14mg cholesterol, 124mg sodium, 30g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 starch.

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • CHOCOLATE GLAZE:
  • 2/3 cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1/4 teaspoon vanilla extract
  • 3 to 4 teaspoons hot water
  • Halloween candy sprinkles, optional
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg whites. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture.
  2. Spread into an 8-in. square baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. For glaze, in a small bowl, combine the confectioners' sugar, cocoa, vanilla and enough water to achieve desired consistency. Spread over brownies. Decorate with candy sprinkles if desired. Cut into bars. Yield: 1 dozen.
Originally published as Chocolate-Glazed Brownies in Light & Tasty October/November 2001, p66

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pajamaangel User ID: 1603339 267343
Reviewed May. 26, 2017

"These came out very moist and the icing added that touch that they were missing. I made these with gluten free flour as well without any adjustments. I was very happy with the result. We topped these with raspberries and a chocolate drizzle."

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ConnieK User ID: 282614 38741
Reviewed Jul. 6, 2012

"Great lower fat/cal brownie. Love the icing and the sprinkles add a s[ecial treat for the kids for the holidays (use different holiday themed sprinkles)."

MY REVIEW
cutiep7 User ID: 4046220 50704
Reviewed Jan. 22, 2011

"The brownies were not fudge like at all, they are very dry, almost like cake"

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