Dark Chocolate Brownies

Total Time:
45 min
25 min
20 min

24 servings

  • 8 ounces bittersweet chocolate, coarsely chopped
  • 2 tablespoons unsalted butter
  • 1 cup whole grain pastry flour*
  • 1/4 cup unsweetened natural cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 large eggs
  • 1 cup packed light brown sugar
  • 1/2 cup plain low-fat yogurt
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 3/4 cup chopped walnuts (optional)
Watch how to make this recipe.
  • Preheat the oven to 350 degrees. Coat a 9 x 13inch baking pan with cooking spray.

  • Melt the chocolate and butter in a double boiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally.

  • In a medium bowl, whisk together the flour, cocoa, salt, and baking soda.

  • In a large bowl whisk the eggs and sugar until smooth. Add the yogurt, oil and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the flour mixture and mix until just moistened.

  • Transfer the mixture to the prepared pan and sprinkle with nuts if using. Bake for 20-25 minutes, until a wooden toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into 24 squares.

  • Serving size: 1 square

  • * whole grain pastry flour (also called whole wheat pastry flour) is found in many major supermarkets and in most health food stores. If you cannot find it you may substitute 1/2 cup whole wheat flour and 1/2 cup all purpose flour in this recipe.

  • Per Serving without walnuts:

  • Calories 150; Total Fat 8 g; (Sat Fat 3 g, Mono Fat 2 g, Poly Fat .8 g) ; Protein 3 g; Carb 18 g; Fiber 1 g; Cholesterol 40 mg; Sodium 55 mg

  • Per Serving with walnuts:

  • Calories 170; Total Fat 10 g; (Sat Fat 3 g, Mono Fat 2.3 g, Poly Fat 2.6 g) ; Protein 3 g; Carb 19 g; Fiber 2 g; Cholesterol 40 mg; Sodium 55 mg

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