Fudgy brownies

Estimated Reading Time 2 Minutes

This dense chocolate (yet low fat) brownie can be fully customized – try stirring 1/2 cup chopped dark or white chocolate chips, chopped nuts, peanut butter cups or Oreo cookies into the batter before baking. Use a disposable aluminum baking pan so you can bring your brownies with you and cut them right there on your picnic blanket.


1/4 cup butter
1 oz unsweetened chocolate (1 square)
1 cup packed brown sugar
2/3 cup cocoa
2 large eggs
1 tsp instant coffee granules, dissolved 5 ml in 1 tsp. water (optional)
1 tsp vanilla
1 cup all-purpose or whole wheat flour
1/2 tsp baking powder
1/4 tsp salt


1. Preheat oven to 350°F.

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

3. In a large bowl, whisk together the eggs, 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. If you like, stir in chopped nuts, chocolate or any other additions.

4. Spread the batter 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.) Cool in the pan on a wire rack. Makes 16 brownies.

Per Brownie:

116 calories, 4.7 g fat (2.9 g saturated fat, 1.5 g monounsaturated fat, 0.3 g polyunsaturated fat), 2.6 g protein, 17.5 g carbohydrates, 37 mg cholesterol, 1.7 g fibre

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