Show Subscription Form

Low-Fat Brownies Recipe

Read Reviews
4.5 3
Publisher Photo
Looking for sweets that won't add inches to your waist? Try this fudgy fare from Anne Withers of Cortland, New York. "These moist chewy brownies don't have much fat," she says. "And the recipe makes 2 dozen, so it's ideal for parties and potlucks."
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 24 servings


  • 1/2 cup egg substitute
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1-1/4 cups sugar
  • 3/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Nutritional Facts

One brownie equals 124 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 85 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.


  1. In a bowl, beat egg substitute for 1 minute or until frothy and slightly thickened. Stir in milk and vanilla. Combine the flour, sugar, cocoa, baking powder and salt; add to the egg mixture and mix well.
  2. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 2 dozen.
Originally published as Low-Fat Brownies in Quick Cooking September/October 2001, p15

Reviews for Low-Fat Brownies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 20, 2013

"Yummy! No one would even guess they were lowfat! My kids just gobbled up these delicious brownies!"

Reviewed May. 7, 2011

"These tasted way better than I thought they would! Yum!

~ Theresa"

Reviewed Oct. 19, 2010

"Don't substitute Splenda for sugar in this recipe."

Loading Image