Decadent Low-Fat Chocolate Fudge Brownies
Indulge in these Decadent Low-Fat Chocolate Fudge Brownies that are rich and chocolatey without the guilt! Perfectly chewy with a fudgy interior, these brownies make the ideal dessert for any occasion. Whether you're hosting a gathering or just enjoying a sweet treat on a quiet evening, these brownies can be made in no time. Enjoy the burst of chocolate flavor complemented by a touch of espresso to enhance the overall taste. Share with friends or keep them all to yourself—it'll be hard to resist! With just 16 servings, there’s plenty to go around or to stash away for later. You’ll love how satisfying these brownies are while still being mindful of your health.
16
Servings
80
Calories
11
Ingredients
Ingredients
All-purpose flour
1 cup (sifted)
Unsweetened dutch process cocoa
1/2 cup
Unsweetened dutch process cocoa
1/2 tablespoon
Salt
1/4 teaspoon
Baking powder
1/4 teaspoon
Butter or margarine
5 tablespoons (melted)
Sugar
1 1/4 cups
Egg
1 large
Egg whites
2 large
Vanilla extract
1 teaspoon
Instant espresso powder or coffee powder
1 teaspoon (dissolved in 1 teaspoon hot water)
Instructions
1
Preheat your oven to 350°F (175°C) and position the rack in the lower third. Lightly spray an 8x8 inch baking pan with vegetable oil to prevent sticking.
2
In a medium mixing bowl, whisk together the sifted all-purpose flour, unsweetened cocoa powder, salt, and baking powder until well blended.
3
In a medium saucepan over low heat, melt the butter (or margarine). Once melted, remove from the heat and whisk in the sugar until the mixture is thoroughly combined and sandy in texture.
4
Add in the egg, egg whites, vanilla extract, and the dissolved espresso (or coffee) mixture; mix vigorously with a wooden spoon for about 40 strokes until well blended and creamy.
5
Gradually fold in the dry ingredient mixture into the wet mixture, beating for another 40 strokes or until all ingredients are fully incorporated and no dry flour remains.
6
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
7
Bake in the preheated oven for 20 to 25 minutes. The brownies are ready when a toothpick inserted into the center comes out slightly gooey.
8
Remove the pan from the oven and let the brownies cool on a wire rack before cutting them into 16 equal squares. Enjoy!
Nutrition Information
3g
Fat
11.5g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes these brownies decadent yet low-fat?
These brownies achieve a rich, fudgy texture with only 3g of fat and 80 calories per serving by using a combination of egg whites and limited butter.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C) before baking.
Where should the oven rack be positioned?
The rack should be positioned in the lower third of the oven for the best results.
What size baking pan is required for this recipe?
You should use an 8x8 inch baking pan.
How do I prevent the brownies from sticking to the pan?
Lightly spray the baking pan with vegetable oil before pouring in the batter.
What are the primary dry ingredients?
The dry ingredients include sifted all-purpose flour, unsweetened dutch process cocoa, salt, and baking powder.
Is it necessary to sift the flour?
Yes, the recipe specifies using 1 cup of sifted all-purpose flour for the proper texture.
What type of cocoa powder is recommended?
Unsweetened dutch process cocoa is recommended for the best chocolate flavor.
Can I use margarine instead of butter?
Yes, the recipe allows for either 5 tablespoons of butter or margarine, melted.
How do I incorporate the sugar?
Whisk the sugar into the melted butter or margarine after removing it from the heat until the mixture is sandy.
How many eggs are used in this recipe?
The recipe uses 1 large egg and 2 large egg whites.
Why is espresso powder included in the ingredients?
Instant espresso or coffee powder is used to enhance and deepen the overall chocolate flavor.
How should I prepare the espresso powder?
Dissolve 1 teaspoon of espresso powder in 1 teaspoon of hot water before adding it to the mixture.
How much vanilla extract is needed?
The recipe requires 1 teaspoon of vanilla extract.
How long should I mix the wet ingredients?
Mix vigorously with a wooden spoon for about 40 strokes until the mixture is well blended and creamy.
How should I combine the dry and wet ingredients?
Gradually fold the dry mixture into the wet ingredients and beat for another 40 strokes until no dry flour remains.
What is the suggested baking time?
Bake the brownies for 20 to 25 minutes.
How can I tell when the brownies are done?
The brownies are ready when a toothpick inserted into the center comes out slightly gooey.
Should the brownies be cooled before cutting?
Yes, let the brownies cool on a wire rack before cutting them into squares.
How many servings does one batch yield?
One batch produces 16 equal square servings.
What is the calorie count per brownie?
Each brownie contains approximately 80 calories.
How much fat is in each serving?
Each serving contains 3g of fat.
What is the carbohydrate content per serving?
There are 11.5g of carbohydrates in each brownie.
How much protein does one brownie provide?
Each brownie provides 1g of protein.
What is the texture of these low-fat brownies?
They are described as perfectly chewy with a fudgy interior.
Is this a quick recipe to make?
Yes, it is categorized as an 'easy recipe' and 'quick baking' dessert.
Does this recipe use baking soda or baking powder?
This recipe uses 1/4 teaspoon of baking powder.
Is there a specific way to spread the batter?
Yes, use a spatula to spread the batter evenly into the corners of the prepared pan.
Can I store these brownies for later?
Yes, they are great for stashing away for a later treat after they have cooled and been cut.
What category of dessert do these fall into?
They are considered bar cookies or brownies, suitable for healthy treats.