Day 39: Inglewood Pizza and fudgy (yet low fat) brownies

Some nights, you just need to go pick up a pizza. And after watching a movie, you need to bake brownies and eat them warm from the pan, with cold milk and hot espresso, on the couch wrapped up in a comforter with your family. Lucky me.

My Grandma used to make brownies that were fudgy on the inside, with an intensely chocolate flavor and crackling top. This is the closest I’ve come without using a cup of butter. Make sure not to overbake them; they should just be starting to pull from the sides of the pan, but still dense and fudgy in the middle. The best brownies are just ever so slightly underdone.

Fudgy Brownies

1/4 cup butter
1 oz. unsweetened chocolate (1 square)
2/3 cup cocoa
1 1/2 cups sugar
1 large egg
2 large egg whites
1 tsp. instant coffee granules, dissolved in 1 tsp. water
2 tsp. vanilla
1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350°F.

In a medium saucepan, melt butter and chocolate over medium-low heat, stirring often. Remove from heat and stir in cocoa and sugar. Mix until well blended — it will have the consistency of very wet sand.

In a large bowl, whisk together the egg, egg whites, coffee and vanilla. Add the chocolate mixture and mix until well blended and smooth. In a small bowl, stir together the flour, baking powder and salt; add to the chocolate mixture and stir just until combined.

Pour into an 8” x 8” pan that has been sprayed with nonstick spray. Bake for 25-30 minutes, until set around the edges but still slightly soft in the middle. They will seem to be not quite cooked, but will set a little more as they cool. Do not overbake! Cool in the pan on a wire rack.

Makes 16 brownies.

Per Brownie: 150 calories, 4.5 g fat (2.6 g saturated fat, 1.4 g monounsaturated fat, 0.2 g polyunsaturated fat), 27.4 g carbohydrates, 21.2 mg cholesterol, 2.6 g protein, 2.2 g fiber. 25% calories from fat


Oreo Brownies: Chop 6 Oreo cookies into quarters and gently press into the top of the batter before baking. Adds less than 1 g fat per brownie.

Mint Brownies: Coarsely chop 2 small boxes of Junior Mints or 2 Pep mint patties – this is easier if they are frozen first. Stir into the batter before spreading in the pan and bake as directed. Adds 0.5 g fat per brownie.


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February 08 2008 09:06 pm | dessert and snacks and sweet stuff

4 Responses to “Day 39: Inglewood Pizza and fudgy (yet low fat) brownies”

  1. Dana mccauley on 08 Feb 2008 at 9:30 pm #

    Mmmm…brownies! I’ve tried Julie’s baking and I can tell other readers that it deserves accolades.

  2. Steve Emmell on 13 Mar 2008 at 8:49 am #

    Hi Julie,

    A friend pointed me to your site and I love everything I’ve tried, though I tried to make the above brownies and found myself guessing how much cocoa to add!

    I see the line: “…Remove from heat and stir in cocoa and sugar…” But mysteriously cocoa is absent from the menu!


  3. dinner with Julie » Day 74: Chunky Zucchini, Red Pepper & Mushroom Pasta with Whole Wheat Rotinni on 14 Mar 2008 at 11:49 pm #

    […] I just saw your comment that the cocoa was mysteriously missing from the ingredient list in my low fat brownie recipe. Sorry about that. Back at day 39 I hadn’t yet figured out how to cut and paste recipes into […]

  4. Lisa McDonald on 20 Jun 2010 at 9:56 pm #

    Julie, I’m enjoying your blog so much and look forward to each new recipe and day with you.

    After many years as a two-some, my daughter and I are now part of a family of five. For years I’ve yearned to cook for a big family,and now I can. I made your samosas, butter chicken and fudgy low fat chocolate brownies today, and I also splurged and bought an ice cream maker. YAHOO!

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