Fudge Brownies

Total Time:
45 min
20 min
25 min
  • Butter-flavor no-stick cooking spray
  • 1/4 cup (1/2 stick) unsalted butter, cut up
  • 1 ounce unsweetened chocolate, chopped
  • 1 cup minus 2 tablespoons sifted cake flour
  • 1/2 cup unsifted unsweetened Dutch-processed cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • Generous pinch of ground nutmeg
  • 1 1/4 cups granulated sugar
  • 1 large egg plus 2 large egg whites
  • 1 tablespoon vanilla extract
  • 3 tablespoons water
  • Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly coat a baking pan with cooking spray.

  • In a small saucepan, combine the butter and chopped chocolate and set over very low heat until melted. Stir the mixture and set aside to cool. In a medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and nutmeg. Measure the sugar into the large bowl of an electric mixer and beat in the cooled butter-chocolate mixture. Add the egg plus whites, vanilla, and water and beat well. Add the dry ingredients and mix on low speed just until blended. Don't overbeat. The batter will be thick. Spoon the batter into the prepared pan, smooth the top, and bake for 22 to 25 minutes; 23 minutes is usually right for me. When done, the top will look dry and a wooden pick inserted near the edge will come out with a few crumbs but the center will look slightly gooey. Cool in the pan and cut into squares.

  • I have been trying for a couple of years to produce a brownie worthy of the name with less fat and less solid chocolate. My taste testers finally agree that this is it - a great brownie they would never suspect of being lower in anything. I have cut the classic 58 percent down to 31 percent calories from fat and eliminated 87 calories, 10 g fat, and 22 mg cholesterol from each brownie.

  • When traditional proportions are disrupted, textures become moist and cakey at best or dry, insipid, and tough at worst. One rule emerges clearly: The fewer ingredients, the better the brownie. Avoid the usual low-fat stand-ins: applesauce, yogurt, corn syrup, canola oil. Use butter, but less, and replace most of the solid chocolate with rich-tasting Dutch-processed cocoa; retain at least 1 ounce of solid chocolate, however, for a more complex chocolate taste. A few tricks: Cake flour produced a more tender crumb than all-purpose, and melting the butter with the chocolate, as opposed to creaming the solid butter with the sugar, gave a fudgier crumb. A touch of baking powder seems to enhance the crunch of the top crust.

  • Faced with the choice of adding high-fat chopped nuts or keeping the 1/4 cup butter, there was no contest; nuts put us over the top in fat content. However, if you feel deprived without them, sprinkle about 3 tablespoons of finely chopped walnuts on top before baking; the changes are modest: 33 percent calories from fat, plus 9 calories and 1 g fat per brownie.

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4.4 11
I debated making this vs. a less "good-for-you" brownie, but decided to forge ahead with this one. This recipe was OK, considering that it has less "bad stuff" than they typical brownie recipe. But it was more sweet than chocolatey, which I don't really like. After all, chocolate is why I wanted to make brownies in the first place! The texture was somewhere between cakey and fudgie, but not very moist (and I underbaked). They'll be nice to have around the house, but I'd rather use my ingredients on a slightly richer recipe next time. item not reviewed by moderator and published
I used 1/2 whole wheat pastry flour.Reg choc chips to melt.cut sugar to 3/4 cup used rum and cold coffee instead of vanilla and water. delish item not reviewed by moderator and published
When I ended my 11-year hiatus from baking, I was looking for a good, healthy brownie recipe that would wow my family and friends. This was it! I used all organic ingredients, and mixed everything by hand. No mixer! They came out moist and light. The best brownies I've ever made! Everyone's begging for more! item not reviewed by moderator and published
These are anything but moist or even remotely palatable brownies. If you're looking for low fat brownies, stick with a recipe containing a yogurt or applesauce substitute. As an aside, it would have been nice if the size of the baking pan was listed. item not reviewed by moderator and published
These low fat brownies have excellent texture and flavor. Only downfall - I can't cut them neatly. item not reviewed by moderator and published
moist and good! item not reviewed by moderator and published
I never thought about mixing some cinnamon and nutmeg into my brownie before. It smells wonderful and taste great! item not reviewed by moderator and published
Please try this recipe! It was as good as it said. item not reviewed by moderator and published
These didnt even last 24 hours in my house. :) ENJOY!!! item not reviewed by moderator and published
My famiy loves these brownies. I made them for an open house and I had to make another batch for the guests. Fast, easy and gone. item not reviewed by moderator and published
Really good, but we decided to call it brownie-cake to avoid unhelpful comparisons with traditional brownies. The texture was a very nice cake like crumb with wonderful delicate crust. Next time I would use 4 ozs of solid chocolate and a bit of canola oil. Sure, this would increase the fat, but perhaps with a ?better? fat than butter. We added 1 oz of cognac which added a flavor we like in brownies. We will be making this many times again. Thanks for the recipe. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen