LOW-SUGAR DATE BROWNIES
Using dates in place of sugar makes for a very fudgey and chocolaty-tasting brownie with no added sugar. These brownies are slightly cakey; if you prefer a denser brownie, use only 1 egg instead of 2.
Provided by Kim
Categories Desserts Cookies Fruit Cookie Recipes Date
Time 50m
Yield 16
Number Of Ingredients 10
Steps:
- Place dates in a small bowl and pour in hot water. Soak for 10 to 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking dish with parchment paper, leaving enough paper to hang over the sides of the dish.
- Drain dates and transfer to a food processor. Pulse until dates are completely smooth, 1 to 2 minutes. If date paste is too thick, add hot water 1 tablespoon at a time until completely pureed.
- Add softened butter to the food processor and pulse to combine, about 30 seconds. Add eggs and vanilla extract and process until light and fluffy, about 1 minute. Add whole wheat flour, cocoa powder, baking soda, and salt. Pulse until mixture is just combined, about 30 seconds. Gently stir in chocolate chips by hand. Pour batter into the prepared baking dish.
- Bake in the preheated oven until edges just begin to set, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove brownies from pan by gently lifting up edges of parchment paper. Allow to cool completely on a cooling rack. Cut into 16 pieces.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 14.6 g, Cholesterol 38.5 mg, Fat 8.3 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 87 mg, Sugar 10.1 g
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
Nutrition Facts : ServingSize 1 Brownie, Calories 80 calories, Fat 2, Carbohydrate 14, Fiber 1, Protein 1
HEALTHY SUGAR-FREE FUDGY DARK CHOCOLATE BROWNIES
These simple brownies are perfect for any chocoholic! They taste like a cross between brownies and fudge, with a flavor similar to 75% dark chocolate. They'll keep for at least one week if stored in an airtight container in the refrigerator, and the freeze really well, too!
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 300°F, and lightly coat an 8"-square baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla, and vanilla stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the milk. Add in the flour mixture, stirring just until incorporated.
- Spread the batter into the prepared pan. Bake at 300°F for 13-16 minutes. Cool completely to room temperature in the pan, and let the brownies sit for at least 6 hours at room temperature for the fudgiest texture before serving.
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!
Nutrition Facts : Calories 86 kcal, Carbohydrate 18 g, Cholesterol 12 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 128 mg, Sugar 11 g, Fat 1 g, ServingSize 16 brownies (16 servings), UnsaturatedFat 0 g
ALMOST FAT FREE FUDGE BROWNIES RECIPE
Check out this awesome recipe for almost fat free brownies!
Provided by Madhuram
Categories Brownies
Yield One 8×8 inch pan (16 squares)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F/180C for 15 minutes. Lightly grease an 8×8 inch square pan and line it with aluminum foil, with some extra foil hanging around the edges so that it is easy to lift the brownie. You wouldn't believe how much time saving and mess free is this simple step of lining with foil.
- In a large microwave bowl melt the chocolate chips. It took about 45 seconds for the chocolate to melt. Do not set the time all at once, melt it in increments of 15-20 seconds because the cooking time in microwave ovens differ from one to another. Use a whisk to stir the melted chocolate to see that its smooth. Let this stand for a minute or two.
- To the melted chocolate add the yogurt and sugar; mix until combined.
- Sift flour, cocoa powder, baking soda and nuts (if using) and stir until just combined.
- To this mixture add water and stir carefully until the batter comes together. This batter looked more like a cake batter.
- The original recipe mentions to bake the brownies between 20-25 minutes or until a toothpick inserted in the middle comes out clean. Mine actually took 32 minutes. So start with the minimum amount of time mentioned in the recipe and increase the time in small increments if it doesn't bake.
- Remove the pan from the oven and leave it on a cooling rack for 15 minutes. After 15 minutes carefully lift the foil and let the brownies cool completely before you can cut it. If you don't use the aluminum foil the cooling time will be much longer. You would have to leave it overnight too. I was able to cut it beautifully within 2 hours.
Nutrition Facts : Nutrition FactsServings 16Per Serving% Daily Value*Calories 77Total Fat 2.1g3%Saturated Fat 0.5g2%Trans Fat 0gCholesterol 0mg0%Sodium 51mg2%Potassium 122mg3%Total Carb 14g5%Dietary Fiber 1.2g5%Sugars 7.9gProtein 2.2gVitamin A 0% - Vitamin C 0%Calcium 4% - Iron 4%
NO SUGAR, NO FAT, NO CHOLESTEROL BROWNIES
These are really a high-protein, high-antioxidant, eat-anytime health boost. And they're still brownies!
Provided by HealthyChocolate
Categories Dessert
Time 20m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Spray baking dish with cooking spray.
- Mix 6 dry ingredients; set aside.
- Separately fork-froth the Ener-G & water; add vanilla.
- Combine egg whites, cheese, & canola in skillet over medium heat, stirring as cheese melts.
- Add the Ener-G mixture & vanilla.
- If eggs start to cook, remove from heat for a bit, stir more.
- Now add dry ingredients to mixture in skillet.
- Stir, pour into baking dish.
- Bake for 15 minutes. Let cool 10-15 minutes before cutting.
- Makes 16 snack-sized brownies, 97 calories each, or 12 huge brownies, 130 calories each. In each 12-size brownie: 5 g protein, 2 g dietary carbs. (Two of these brownies = the amount of protein in a hamburger.).
- ~~~~~~~~~~~~~~~~~~~.
- * The cheese is what binds, like sugar & egg yolks without the harm they do. You won't taste the cheese, promise. This technique can be used with muffins, cupcakes, quiche etc., and it's still just egg whites, fat free cheese, unsweetened cocoa (with 4,000 antioxidants per tablespoon), and healthy canola. If only we could get the whole country eating like this, ousting everything unhealthy.
- Let's start a revolution. A healthy food revolution!
Nutrition Facts : Calories 114.1, Fat 7, SaturatedFat 0.9, Cholesterol 1.3, Sodium 339.1, Carbohydrate 11, Fiber 3, Sugar 0.5, Protein 4.8
NO FAT, NO SUGAR LOW CAL CHOCOLATE BROWNIES
Make and share this No Fat, No Sugar Low Cal Chocolate Brownies recipe from Food.com.
Provided by matthewtrooney
Categories Bar Cookie
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 180 degrees C and lightly spray a 4 by 8 inch cake tin.
- Mix the cocoa and water together in a heatproof bowl.
- Add the egg whites and vanilla and mix well.
- Separately stir together the flour, Splenda, baking powder and salt.
- Add the powder mix to the cocoa mixture and combine the two together.
- Pour into the cake tin and bake for approx 20-25 minutes.
CHOCOLATE BROWNIES WITH FEWER CALORIES
This is a good recipe for people who love chocolate but are trying not to gain weight. I lost two pounds just eating these.
Provided by Anna
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
- Melt chocolate in a large heat proof bowl over a pan of simmering water or in a microwave oven. Stir frequently until smooth then stir in the boiling water. Remove from heat and set aside to cool slightly.
- Whisk the egg whites and vanilla into the chocolate mixture. Combine the sugar, flour, baking powder and salt; stir into the chocolate mixture just until blended. Spread evenly into the prepared pan.
- Bake for 20 to 25 minutes in the preheated oven, or until the edges pull away from the sides of the pan. Let cool completely before cutting into squares and dusting with confectioners' sugar.
Nutrition Facts : Calories 110.5 calories, Carbohydrate 18.9 g, Fat 3.4 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 36.3 mg, Sugar 14.1 g
LOW CALORIE BROWNIES
Put a healthier spin on brownies with these fudgy and delicious low calorie brownies!
Provided by The Londoner
Categories dessrt
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F. Grease a square baking dish (I used 8″x8″).
- Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute).
- Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares. YAHM.
THE BEST SUGAR FREE CHOCOLATE BROWNIES
Steps:
- Preheat your oven to 325 and prep a square pan (9X9) for nonstick. I use Parchment Paper that overhangs the sides of the pan
- In a medium mixing bowl use a fork or whisk to mix together your flour and baking powder. Add the unsweetened cocoa powder and mix gently
- Next, in a large mixing bowl, mix together the sugar alternative with the melted butter until well blended.
- For the next step we will add the dry ingredients from the first bowl to the large mixing bowl. Do this by adding half of the dry ingredients at a time, stirring gently between additions. Then add the eggs one at a time, stirring gently between additions, and then the vanilla.
- Use a rubber spatula to fold in your chocolate chips Evenly spread the batter into your pan. Bake for 20- 25 minutes. Using the toothpick method of checking for readiness will possibly result in a false positive because of the chocolate chips. Allow your brownies to to cool prior to cutting into squares. Tip: use the overhanging parchment paper to remove the brownies from the pan in order to cut them
Nutrition Facts : Calories 117 kcal, Carbohydrate 6 g, Protein 2 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 42 mg, Sodium 79 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LOW-FAT BROWNIES
Looking for sweets that won't add inches to your waist? Try this fudgy fare from Anne Withers of Cortland, New York. "These moist chewy brownies don't have much fat," she says. "And the recipe makes 2 dozen, so it's ideal for parties and potlucks."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 124 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 85mg sodium, Carbohydrate 27g carbohydrate, Fiber 1g fiber), Protein 3g protein.
GREEK YOGURT BROWNIES
Greek Yogurt Brownies are a healthier take on brownies- lower in fat, calories, and carbs! Fudgy and made in one bowl, you won't even taste the yogurt!
Provided by Arman
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper, and set aside.
- In a microwave-safe bowl, add your chopped chocolate. Melt your chocolate. Let sit for 1-2 minutes, before adding your yogurt and sugar. Whisk until smooth and transfer to a large mixing bowl.
- Add the flour, cocoa powder, and baking soda, and mix until just combined. Add your milk and mix well, until fully incorporated. Fold through your chocolate chips, if using them.
- Transfer to the lined pan and bake the brownies for 25-30 minutes, or until a skewer comes out just clean. Remove from the oven and let cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 Brownie, Calories 91 kcal, Carbohydrate 15 g, Protein 3 g, Fat 3 g, Sodium 68 mg, Fiber 2 g
LOW FAT BROWNIES RECIPE
These low fat brownies really are low in fat. They only take 40 mins to make and are well worth the wait as they taste delicious
Provided by Jessica Dady
Categories Dessert, Snack
Time 40m
Yield Makes: 16
Number Of Ingredients 11
Steps:
- Set the oven to 180°C/350°F/Gas Mark 4. Melt chocolate over a pan of hot water. Cool for 5 mins.
- Whisk the eggs with the sugar until light. Stir in the chocolate, then the coffee, vanilla and yogurt. Gently fold in the sifted flour, baking powder and cocoa powder.
- Smooth the mixture into the tin. Bake for 25-30 mins. Leave to cool. Cut into 16 squares. Dust with icing sugar.
Nutrition Facts : @context https, Calories 100 Kcal, Sugar 12.7 g, Fat 2.6 g, SaturatedFat 1.4 g, Sodium 0.04 g, Protein 2.3 g, Carbohydrate 16.7 g
LOW FAT CHOCOLATE MUFFINS
Steps:
- Preheat oven to 350 F, and grease a muffin tin or line with liners. (If using the oil-free option, they stick to the liners the first day. The liners peel off easily after sitting a day, so you can either wait a day or bake sans liners.) Set aside. In a large measuring bowl, whisk together the first 4 ingredients and let sit at least 10 minutes. In a separate bowl, combine all remaining ingredients and stir well. Pour wet into dry, stir just until evenly combined, then portion into the muffin tins. If desired, you can press a few chocolate chips into the tops of the muffins as well. Bake 14 minutes or until domed and a toothpick comes out mostly clean from the center of a muffin. Store leftovers in the refrigerator, and they are best eaten or frozen after 2-3 days.View Nutrition Facts
LOW-FAT BROWNIES
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Spray an 8- by 8-inch baking pan with cooking spray.
- Whisk the flour, cocoa, baking powder, sugar, and salt in a small bowl.
- In a medium bowl, combine the oil, applesauce, vanilla, egg, and egg whites .
- Gradually stir the dry ingredients into the wet ingredients just until well combined.
- Pour the batter into the prepared baking pan and bake for 20 minutes, until the sides pull away from the edge of the pan.
- Cool in the pan and then cut into 16 squares.
- Enjoy.
Nutrition Facts : Calories 75 kcal, Carbohydrate 12 g, Cholesterol 12 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 43 mg, Sugar 7 g, Fat 2 g, ServingSize 16 brownies (16 servings), UnsaturatedFat 0 g
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- Preheat an oven to 350°F (177°C) and lightly spray an 8x8 metal square pan with nonstick spray. I found these to cook much better in a metal pan than a stoneware dish.
- Add the beans, syrup, applesauce, baking powder, vanilla and salt to a food processor and blend for a minute. Scrape the top and sides and then add the cocoa powder and oat flour. Process for a minute or so. Scrape down the sides very well and process again for another 1-2 minutes. Walk away and let it run until completely smooth. It should be smooth and thick, like the consistency of a nut butter. Don't judge the result by the taste of the batter (if you try it) because it tastes slightly beany, but not at all once baked! Add the chocolate chips and give it a good stir around the bowl with a spoon to incorporate them, but don't blend them.
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