Since its the weekend, and it’s sunny, and spring is around the corner, why not treat ourselves to a decadent, low fat treat? I’ve saved this recipe from an Eating Well magazine a couple of years back, and made it often with good results every time. The brownies are very rich and less than 100 calories per serving.

When I make them, I will usually substitute some of the all purpose flour for whole wheat flour, to add some fiber. I also use actual chocolate chips because it’s easier to me than chopping.

If you want to get the calories down, you can replace the sugar with Splenda, and use egg white instead of the whole egg. They are very sweet and rich, so cutting out some of the confectioner’s sugar is also possible. Omitting the walnuts would also reduce the calories, but, they add a dose of Omega 3 fatty acids, and that’s always a nice addition. (See my earlier post “Candied Walnuts for Less $$$ for some in depth walnut nutrition info)

The recipe originally appeared in Eating Well January/February 2007 as “Dark Fudgy Brownies” by Nancy Baggett. The recipe makes 20 brownies (they will be almost bite size)


3/4 cup all purpose flour

2/3 cup confectioners sugar

3 tablespoons unsweetened cocoa powder

3 ounces semisweet or bittersweet chocolate, coarsely chopped, plus 2 1/2 ounces chopped into mini chip size pieces, divided

1 1/2 tablespoons canola oil

1/4 cup granulated sugar

1 1/2 tablespoons light corn syrup blended with 3 tablespoons lukewarm water

2 teaspoons vanilla extract

1/8 teaspoon salt

1 large egg

1/3 cup chopped toasted walnuts (optional)


1. Position rack in center of oven; preheat to 350°F. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray.
2. Sift flour, confectioners’ sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and oil in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly.
3. Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 1/2 hours.
4. Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts.

Nutrition Information per brownie:

86 calories; 3 g fat (1 g sat, 1 g mono); 11 mg cholesterol; 15 g carbohydrate; 2 g protein; 0 g fiber; 19 mg sodium; 25 mg potassium.

If you give them a try, let me know what you think.