Chocolate Brownies

3 Ratings
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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.

Susan Herr
Source: EatingWell Magazine, July/August 1995

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Recipe Summary test

total:
1 hr 15 mins
Servings:
15

Nutrition Profile:

Nutrition Info
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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

Per Serving:
151 calories; protein 2.2g; carbohydrates 26.8g; dietary fiber 0.7g; sugars 19.6g; fat 4.4g; saturated fat 0.7g; cholesterol 12.6mg; vitamin a iu 19.9IU; folate 2mcg; calcium 8mg; iron 1.6mg; magnesium 2.6mg; potassium 26.4mg; sodium 97.5mg; thiamin 0.1mg.
Exchanges:

2 other carbohydrate, 1 fat
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