I am so excited to share this delicious LOW FAT chunky fudgey brownie recipe with you! As you can see from the photo, there's no shortage of chocolate in this batch of brownies, nor is there any shortage of flavor!
Thanks to replacing the butter with non-fat Greek yogurt, this decadent treat will satisfy your chocolate-craving naughty little sweet tooth for about half the fat of some butter-filled brownies of the same size. See bottom post for complete nutrition info.
• Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with parchment paper and leave some overhanging the sides to lift brownies out after baking.
• Whisk together the flour, baking powder and salt in a large bowl.
• Melt 1/2 cup semisweet chocolate 20-30 second increments in a microwave safe bowl in the microwave, stirring in between until smooth and melted. Whisk in the sugar, cocoa powder, vanilla and yogurt.
• Fold wet ingredients into the dry ingredients. Mix in 1/4 cup semisweet chocolate chunks.
• Pour the batter into the pan and spread evenly. Sprinkle the remaining 1/4 cup of semisweet chocolate chunks over the top. Bake 28 - 32 minutes or until a toothpick in center comes out mostly clean.
Cool brownies in the pan on wire racks. Use the parchment paper to lift the baked brownies onto a cutting board and cut with a sharp knife.
Enjoy! Be sure to store leftover brownies tightly covered in a cool, dry place.
*I love using Baker's chocolate squares instead of chips because chopping them is what gives the top that gorgeous chunky look! Go on, admit it - that's what drew you in :)
I chop the squares up with a giant sharp knife and don't worry about getting the bits even at all. Some shavings will come off, some pieces will be tiny, and some will be bigger chunks - and they're all perfect and super scrumptious.
(One other added bonus is that I don't seem to snack on them out of the pantry like I do with other chocolate chips between baking projects. That's a huuuuge plus!)
I believe what makes these brownies so 'fudgey' is mixing the melted chocolate into the batter. Other from-scratch brownie recipes I've made haven't called for that step, and I remember they ended up being more 'cakey' which is good for some, but I'm a staunch supporter of the fudgey brownie over the cakey ones any day (c'mon, who's with me?! Amiright??)
Wanna see what I did with this recipe for Valentine's Day?? Check out my Strawberry Brownie Hearts!
Serving Size: 1 brownie (2x2")
Calories from fat: 27
Total Fat: 3.2 g (5%)
Saturated Fat: 1.8 g (10%)
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 0.1 g
Cholesterol 0 mg
Total Carbohydrate 25.3 g (9%)
Dietary Fiber 1.8 g (8%)
Sugars 17.3 g
Protein 3.5 g (8%)
Sodium 61 mg (3%)
Potassium 51.4 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
This recipe was adapted from Bon Appetit
So which brownie camp are you in? Fudgey or cakey brownies? I'd love to hear from you.
Thanks for visiting!