Delightful Brownies Recipe

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How does Pamela Raybon of Edna, Texas create a moist fudgy brownie with less fat? Her secret is using baby food as a fat substitute. Even you most devoted brownie fan will had a hard time telling that this is a trimmed-down version.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:12 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 12 servings


  • 3 tablespoons butter, softened
  • 2 egg whites
  • 1 jar (4 ounces) prune baby food
  • 1 teaspoon vanilla extract
  • 2/3 cup sugar
  • 1/2 cup all-purpose flour
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup miniature semisweet chocolate chips

Nutritional Facts

One brownie equals 176 calories, 6 g fat (4 g saturated fat), 8 mg cholesterol, 338 mg sodium, 30 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. In a bowl, beat butter and egg whites until blended. Beat in baby food and vanilla. Combine the sugar, flour, pudding mix, baking powder and salt; add to the egg mixture. Stir in chocolate chips.
  2. Spread into an 8-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 1 dozen.
Originally published as Delightful Brownies in Light & Tasty February/March 2002, p15

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