GREEK YOGURT BROWNIES
Greek Yogurt Brownies are a healthier take on brownies- lower in fat, calories, and carbs! Fudgy and made in one bowl, you won't even taste the yogurt!
Provided by Arman
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper, and set aside.
- In a microwave-safe bowl, add your chopped chocolate. Melt your chocolate. Let sit for 1-2 minutes, before adding your yogurt and sugar. Whisk until smooth and transfer to a large mixing bowl.
- Add the flour, cocoa powder, and baking soda, and mix until just combined. Add your milk and mix well, until fully incorporated. Fold through your chocolate chips, if using them.
- Transfer to the lined pan and bake the brownies for 25-30 minutes, or until a skewer comes out just clean. Remove from the oven and let cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 Brownie, Calories 91 kcal, Carbohydrate 15 g, Protein 3 g, Fat 3 g, Sodium 68 mg, Fiber 2 g
THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
- Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
FUDGY LOW-FAT BROWNIES
DH says these are wonderful! Very good served with Raspberry Orange Sauce, recipe in 'zaar. From Heart Healthy Cooking by Becel
Provided by Derf2440
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spray an 8 inch square baking dish with nonstick cooking spray.
- Dust with cocoa, shaking out excess.
- In a small saucepan, melt margarine on low heat.
- Remove from heat and stir in cocoa, sugar, egg, applesauce and vanilla, beating until smooth.
- Gently stir in flour, baking soda and salt until well combined.
- Pour into prepared pan and bake 25 to 30 minutes or until set.
- Cool completely and cut in 16 squares with hot wet knife.
- Store in the refrigerator.
Nutrition Facts : Calories 79.5, Fat 0.7, SaturatedFat 0.3, Cholesterol 11.6, Sodium 61.5, Carbohydrate 18.4, Fiber 1.1, Sugar 13.7, Protein 1.3
CAN'T TELL THEY'RE LOW-FAT BROWNIES
This was my attempt to make my mom's brownie recipe lower in fat. My family loves them!
Provided by Roberta Tripp
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
- In a medium bowl, stir together flour, cocoa, sugar, and salt. Pour in oil, vanilla, prunes, and eggs. Mix until everything is well blended. Spread the batter evenly into the prepared pan.
- Bake for 30 minutes in the preheated oven, or until top is shiny and a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 128.8 calories, Carbohydrate 23.9 g, Cholesterol 31 mg, Fat 3.6 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 37 mg, Sugar 17.8 g
HEALTHY LOW CALORIE BROWNIES
Steps:
- In a microwavable safe bowl add the honey
- Microwave 30-45 sec (or until liquid-y)
- Now add in the unsweetened cocoa powder and mix until combined
- Set that bowl aside and get out a larger bowl for your dry ingredients
- Add all dry ingredients to the bowl and combine well
- Set that bowl aside and bring back your honey mixture
- Add the rest of your wet ingredients to the honey mixture and mix until smooth and chocolatey
- Now pour the wet ingredients into the dry and combine all of the ingredients until smooth
- In an 8x8 baking tray add your batter and bake at 350 degrees | 177 Celsius for around 25 minutes
- Cool in the tray for about 5 minutes and then transfer to a wire rack to finish cooling
Nutrition Facts : ServingSize 1 Brownie, Calories 80 calories, Fat 2, Carbohydrate 14, Fiber 1, Protein 1
LOW-FAT BROWNIES
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."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- 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., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 124 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 85mg sodium, Carbohydrate 27g carbohydrate, Fiber 1g fiber), Protein 3g protein.
ASTRO LOW FAT FUDGE BROWNIES
Make and share this Astro Low Fat Fudge Brownies recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350F and line an 8x8 baking pan with parchment paper.
- Mix chocolate, yogurt and sugar.
- Sift flour, cocoa powder and baking soda into chocolate mixture and stir until just combined.
- Add water and stir until mixture comes together.
- Pour into baking dish.
- Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
- Cool completely and cut into squares.
Nutrition Facts : Calories 118.8, Fat 3.3, SaturatedFat 1.7, Cholesterol 4.3, Sodium 42.2, Carbohydrate 21.4, Fiber 1.6, Sugar 13, Protein 2.8
MICHAEL'S FUDGE BROWNIES (LOW FAT)
Make and share this Michael's Fudge Brownies (Low Fat) recipe from Food.com.
Provided by Redsie
Categories Bar Cookie
Time 40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Position the rack in lower third of the oven and preheat to 350°F Spray the pan with vegetable oil spray.
- Stir together flour, cocoa, salt, and baking powder with a whisk.
- Melt butter in medium saucepan. Off the heat, stir in the sugar until combined (texture will remain sandy). Add the egg, egg whites, vanilla, and dissolved espresso powder. Beat with a wooden spoon about 40 strokes, scraped side of pan as necessary.
- Add the dry ingredients and beat for another 40 strokes, or until completely mixed. Scrape mixture into prepared pan. Spread evenly.
- Bake 20 to 25 minutes or until a toothpick inserted into the center comes out a little gooey. Cool on a rack. Cut into 16 squares.
Nutrition Facts : Calories 135.1, Fat 4.4, SaturatedFat 2.6, Cholesterol 22.8, Sodium 79.6, Carbohydrate 23.3, Fiber 1.2, Sugar 15.8, Protein 2.3
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