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.