Lighter Fudgy Brownies Recipe
- 1 cup sugar
- 1/2 cup baking cocoa
- 6 tablespoons fat-free plain or vanilla yogurt
- 2 egg whites
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup chopped walnuts
- Confectioners' sugar
- 1. In a large bowl, combine the sugar, cocoa and yogurt. Stir in egg whites and vanilla. Gradually stir in flour and nuts just until combined.
- 2. Pour into an 8-in. square baking pan that has been coated with cooking spray. Bake at 350° for 25-28 minutes or until a toothpick inserted near the center comes out clean. Dust with confectioners' sugar. Yield: 16 servings.
1 each: 87 calories, 2g fat (0 saturated fat), 0 cholesterol, 12mg sodium, 18g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Reviews for Lighter Fudgy Brownies
"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!"
"Not anything like the review stated."
"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!"
"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."
"i enjoyed everything about these. they were even better the next day. next time i would put a little less cocoa"
"It was like I was eating thick lump of choc. I didn't like it at all and will not make it again."
"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"
"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"
"I made these without the walnuts and with Splenda instead of sugar. They were awful!!Rebecca"
" 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. "
"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."
"very rich and chocolaty"
"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."
"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."
"these are great, my husband even liked them."
"I agree! For some reason they didn't rise in the pan and had a rubber like texture."
"I used vanilla yogurt on these and I think that is what gave them a different taste that my family didn't like."
"They were okay but kind of bland. My husband ate one."
"I substituted half the sugar with Splenda. It did NOT work well - and there was very little chocolate taste."
"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"
"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"
"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??"
"RE: Fudgy BrowniesI'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"
"Will not make again, taste ok but texture was gummy even though I baked it longer, hard to cut and eat."
"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."
"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."
"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."
"I made these and thought they were the worst tasting brownies I've ever made. Horribly chalky!"
"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"
"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."
"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."
"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."
" 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. "
"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!"
"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!"
"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."
"Can we have this or another Brownie receipt using Splenda?"
"Splenda (at least straight, regular splenda....as oposed to the baking splena) does NOT work in this recipe. I tried it...eewww!"
"My question was the same as darby 1229, askingabout substituting Splenda for real sugar.Would this be okay??"
"can this be made with a diabetic sugar, such as Splenda? CJC, Tacoma, Wa"
"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"
"Are these brownies oke for pre-diabetics?? "
"Just 2 points per serving for those following Weight Watchers! Can't wait to try this recipe!"
"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."
"these look so good thanks for coming up with so many lighter ideas"
"If these brownies are made with Splenda, how many carbs will be in each? PJZ"
"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."
"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"
"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."
"The recipe as it stands sounds wonderful, but I was wondering if I could use Splenda instead of the sugar?"