WHAT?! I don’t really know how to calculate calories but I guess Eating Well does. They did all that dirty work for me
These brownies may not be the most chocolatey things you have ever had but they do give ya that
little big ‘ol chocolate fix you need when you don’t wanna be weighed down with the guilt of regular brownies.
You can easily make these a more chocolatey if you just add a bit more chocolate in the melting process on the stove (but then they obviously won’t have the same itty bitty amount of calories!/fat) <– But who am I to talk about calories?
Dark Fudgy Brownies
(From Eating Well)
3/4 c. flour
2/3 c. powdered sugar
3 T. unsweetened cocoa powder
3 oz. chocolate (dark, semisweet, or bittersweet will work fine)
2 1/2 oz. chocolate (Same as above)
1 1/2 T. canola oil
1/4 c. granulated sugar
1 1/2 T. light corn syrup, blended with 3 T. lukewarm water
2 t. vanilla
1/8 t. salt
1 large egg
1/3 c. chopped walnuts (optional)
- Preheat oven to 350 degrees F. Line an 8 inch square baking pan with foil. Coat with cooking spray.
- Sift flour, confectioners’ sugar and cocoa together into a small bowl. Combine the 3 ounces chocolate and oil in a heavy saucepan; place over lowest heat, stirring, until just melted and smooth. (Be careful not to burn your chocolate!) Remove from the heat and stir in the white sugar, corn syrup mixture, vanilla, and salt until sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fol in the walnuts and remaining 2 1/2 ounces of chocolate. Turn out the batter into the prepared pan. Spread evenly.
- Bake the brownies until almost firm in the center and a toothpick comes out mostly clean. 20-24 minutes. Let cool completely on a wire rack, about an hour and a half.
- Carefully lift brownies out of pan and cut into 20 squares using a sharp knife.
(Makes 20 brownies, 86 calories each and 3 g fat)