Moist Low Fat Chocolate Brownies Recipes

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

FAT-FREE LOW CALORIE CHOCOLATE BROWNIES

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Lightly coat an 8 x 8 x 2-inch baking pan with cooking spray and then set it aside.
• In a large bowl, sift together the flour, unsweetened cocoa , salt, baking powder, baking soda, and cinnamon until well mixed, then set the bowl aside.
• In a medium bowl, beat together the sugar, brown sugar, non-fat dry milk powder, egg white, applesauce, and vanilla with a spoon until well combined.​
• Stir the wet mixture into the dry mixture, mixing just until the ingredients are well moistened. Do not overmix.
• Spread the brownie batter evenly in the prepared baking pan and bake in the oven for 22 to 23 minutes or until a toothpick inserted in the center of your brownies comes out clean.
• Cool on a wire rack.
• If you're not planning on frosting your brownies, you can give them a light dusting with powdered sugar, if you'd like. Enjoy!

CAN'T TELL THEY'RE LOW-FAT BROWNIES

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.

EASY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180°C/350°F (160°C fan forced).
• Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
• Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
• Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
• Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
• Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
• If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
• Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.

COCOA BROWNIES

Steps:

• Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
• In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
• Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

BEST EVER CHOCOLATE BROWNIES RECIPE

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

LOW-FAT MOIST AND CHEWY BROWNIES

Steps:

• Combine the flour, oat bran, cocoa, sugar, milk powder, and baking soda in a large bowl, and stir to mix well.
• Stir in the chocolate syrup, egg whites, and vanilla extract,.
• Fold in the nuts if desired.
• Coat an 8-inch square pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325 degrees fahrenheit for 23 minutes, or just until the edges are firm and the center is almost set.
• Cool to room temperature, cut into squares, and serve.

LOW-FAT BROWNIES

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.

LOW FAT CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350.
• Prepare a 9" round baking dish with cooking spray and dust it with a bit of cocoa.
• Combine flour, sugar, cornstarch,baking soda and salt.
• Add condensed milk (1/2 of a 12 oz. can) and vanilla. Mix until smooth.
• Pour into your prepared pan and bake for approximately 25 minutes.

SUPER MOIST CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Grease a square 8x8 pan.
• Sift flour with sugar, salt, and cocoa.
• Add Butter, eggs, and vanilla.
• Use spoon and beat 100 strokes per minute for 3 minutes by hand or 2 minutes on medium speed with mixer.
• Stir in nuts until evenly mixed through.
• Pour into pan and spread out evenly.
• Bake 20 to 22 minutes.
• Cool and then cut.

SKINNY CHOCOLATE LOVERS' BROWNIES

Steps:

• Heat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray.
• In medium bowl, mix granulated sugar, yogurt, oil, vanilla and egg whites. Stir in all remaining ingredients except powdered sugar. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar just before serving.

MOIST LOW-FAT CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F
• Spray 13x9-inch baking pan with non-stick cooking spray.
• In saucepan, over low heat, melt chocolate chips with sweetened condensed milk and cocoa.
• In large bowl, combine chocolate mixture and remaining ingredients. Pour into prepared pan.
• Bake 15 to 20 minutes or until center is set.
• Cool. Store tightly covered at room temperature.