The combination of full-flavored Dutch-process cocoa and moist brown sugar produces a classic fudgy brownie that is very low in fat. If you use American-style (nonalkalized) cocoa, add 1/2 teaspoon of baking soda to the dry ingredients to neutralize the slightly sour taste from the cocoa. For a pretty effect, drizzle the bars with melted chocolate. Source: EatingWell Magazine, July/August 1995

Susan Herr
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 8-by-12-inch baking dish with cooking spray. Dust with a little flour, tapping out the excess, and set aside.

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  • Whisk together flour, cocoa and salt in a small bowl. Beat together brown sugar, oil, buttermilk, egg, egg whites and vanilla in a large bowl with an electric mixer on high speed until smooth, making sure no lumps of brown sugar remain. Add the dry ingredients and beat on low speed just until blended.

  • Transfer the batter to the prepared baking dish. Bake just until a knife inserted in the center comes out clean, 25 to 30 minutes.

  • Let cool in the baking dish on a rack. Cut into 15 bars. Store at room temperature in an airtight container.

Nutrition Facts

151 calories; 4.4 g total fat; 13 mg cholesterol; 98 mg sodium. 26.8 g carbohydrates; 2.2 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/03/2012
Good Basic Delicious This is a tasty basic chewy brownie with room for invention. Tired of brownie recipes with long ingredient lists I liked this recipe of basic ingredients. Used dark brown sugar and added a dash or two of cinnamon. Fabulous results crowd pleaser that can be made in very little time on the spur of the moment. Fresh berries and whipped cream were great on top. Pros: Quick prep and flexible Recipe Read More
Rating: 3 stars
10/29/2011
Chocolate-y but... The flavor was good but the texture was very chewy which I didn't like too much. It was good for a snack though when you just have to have chocolate. Pros: Flavor Cons: Texture Read More