Chocolate Fudge Brownies

These aren’t the sweetest brownies, but they’re dense, fudgy, and rich dark chocolatey. AND they are fat free and absurdly low in calories (30 calories if cut into 20 brownies, 37 calories if cut into 16) so you can’t possibly feel bad about eating a whole bunch of them. Like my last basic brownie recipe, they’re also a great base for your favorite additions like nuts or morsels.

Chocolate Fudge Brownies (taken from Love from the Oven and altered)

Makes 16 or 20, depending on how large you want them

  • 3/4 cup white whole wheat flour (or all-purpose)
  • 1 cup sugar or sweetener
  • 1/2 cup unsweetened dark cocoa
  • 2 tsps cornstarch
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 cup low/no-fat vanilla yogurt (I used Chobani greek yogurt)
  • 1/3 cup brewed coffee

Preheat oven to 350 F. Line an 8×8 pan with parchment paper and lightly coat with non-stick spray.

Mix flour, sugar, cocoa, cornstarch, baking soda, and salt in a bowl. Add in yogurt, vanilla, and coffee. Stir well to combine (the mixture will be thick).

Spread into pan and bake for 20-25 minutes. Allow to cool before cutting.

(photos by Andy)

Dark Chocolate Brownies

These brownies are not overly sweet, but they’ll satisfy even the most serious chocolate craving with zero guilt. They’re cakey, fudgey, and low in fat. This recipe can serve as a great base for your favorite brownie additions (Try adding 1/4 cup of peanut butter chips or white chocolate chips). With this basic batch, I recommend taking two brownies and creating a sandwich with 1/2 tablespoon of peanut butter. Seriously delicious.

Dark Chocolate Brownies (taken from Joy of Baking and altered)

Makes 16 brownies

  • 2/3 cup sugar or sweetener
  • 1/3 cup Country Crock Light buttery spread
  • 1 tsp vanilla extract
  • 2 egg whites
  • 1/3 cup all-purpose flour
  • 1/3 cup Hershey’s special dark cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1/4 cup non-fat vanilla yogurt (I used Chobani greek yogurt)
  • 2 tbsp water

Preheat oven to 350 F. Spray an 8×8 inch pan with non-stick spray.

Cream butter and sugar together in a medium sized bowl. Beat in vanilla extract and egg whites.

In a small bowl, whisk together the flour, cocoa powder and baking powder. Fold this flour mixture into the wet mixture. Stir in the yogurt and water.

Pour batter into prepared pan and spread evenly. Bake for 10-15 minutes, until the edges start to pull away from the sides of the pan but the center of the brownies is still slightly soft. Don’t overbake, the brownies will continue firming up as they cool.


Cake Batter Blondies

Who doesn’t love eating cake batter out of the bowl? These blondies try to capture the delightfully sweet vanilla flavor of cake batter, and do so pretty successfully. Plus they have rainbow sprinkles in them, so they’re just fun to eat!

Cake Batter Blondies (taken from Honey, What’s Cooking? and altered slightly)

  • 5 tbsp Country Crock Light butter spread
  • 3/4 cup sugar or sucralose sweetener
  • 1 egg or egg replacer (1 tbsp ground flax with 3 tbsp water)
  • 2 tsp vanilla extract
  • 1 cup all-purpose white flour (I usually try to substitute whole wheat, but for the sake of imitating the light cake batter flavor I used plain white)
  • 1/4 cup skim milk
  • 1/4 tsp salt
  • 2 tbsp rainbow nonpareil sprinkles
  • 1/4 cup white chocolate chips

Preheat oven to 350 F. Line an 8×8 cake pan with parchment paper and lightly grease with non-stick spray.

Cream together butter and sugar until light and fluffy. Add egg and vanilla extract. Beat for a couple minutes on medium-high speed until well combined.

Mix together flour and salt. Alternate adding flour mixture and milk to the butter and sugar, starting and ending with the flour mixture. Combine but do not overmix or your dough will toughen.

Add white chocolate chips and sprinkles, combine. Pour batter into the baking tray.

Bake for 20-25 minutes or until edges are light brown. Remove from oven (they may seem underdone, but they’re fine). Allow to cool for 20 minutes before cutting into squares.

Snickerdoodle Blondie Bites

You would never know that these moist and fudgy blondie bites are so good for you. These cinnamon-y blondies are vegan and pack a sneaky healthy punch because they’re made with ground up chick peas. I also made them with crunchy peanut butter, so they had bits of peanuts in them, but you can easily opt for a different kind of nut butter and it’s only a small component of the recipe.

Snickerdoodle Blondie Bites (taken from Chocolate Covered Katie and altered slightly)

Makes 36 bite sized blondies (you can cut them as large as you like)

  • 1 1/2 cups chickpeas (1 can, drained and rinsed)
  • 3 tbsp nut butter (or other fat source)
  • 3/4 tsp baking powder
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp baking soda
  • heaping 1/8 tsp salt
  • 3/4 cup brown sugar
  • 1 tbsp unsweetened applesauce
  • 1/4 cup ground flax (20g)
  • 2 1/4 tsp cinnamon

Preheat oven to 350 F. Prepare an 8×8 pan by lining with parchment paper and spraying with non-stick spray.

Remove transparent shells of chick peas and blend peas in a food processor until very smooth. Mix blended chick peas with remaining ingredients until completely combined and scoop into pan.

Bake for 35-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard.