Low Fat Fudgy Brownies

A lower fat fudgy brownie that actually tastes good exists!! This was just too exciting because I don't usually like regular brownies. They're just too rich for me, but most low fat brownies come off tasting like cardboard and have a weird texture. Finding the right recipe was going to be difficult, but once again, Cook's Illustrated came to the rescue. They managed to lower the fat just enough without skimping on flavour. I adapted their low fat fudgy brownies by removing the extra egg white, adding instant coffee and following King Arthur's directions to get that crust I love so much. I like it better without the extra egg white because I think lightens the texture up too much. You won't get quite the density, heaviness (or greasiness) of a full fat brownie...obviously since these contain a fraction of the amount of fat, but you won't feel cheated on flavour and texture either. The best part was the surprise reaction I got from my friends and family after I told them the brownie was low fat.


I had to be careful not to overbake these because they are lower in fat. It's just as important not to underbake them either or the texture might end up being gummy and you'll feel like you're eating goo. These are ready when the center looks slightly puffed and a toothpick inserted into the center has sticky crumbs attached. If the toothpick comes out clean, then they'll be overdone and dry. You also have to make sure you don't overmeasure the flour or else they will be dry and lose its fudginess. I will definitely be making these again!

Low Fat Fudgy Brownies
Adapted from Cooks Illustrated

3/4 cup (3.75 oz) all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/2 t baking powder
1/4 t salt
2 oz bittersweet chocolate, chopped
2 T unsalted butter
2 T low-fat sour cream
1 T chocolate syrup
2 t vanilla
1 egg
1 egg white (I omitted)
1 cup sugar
1/2 tsp instant coffee granules (I added)

Adjust oven rack to middle position and preheat to 350.
Fold 2, 12-inch pieces foil lengthwise so each measures 7 inches wide. Fit sheets into 8-inch square pan, pushing foil into corners and up sides of pan (to help remove brownies--optional).
Spray foil or pan with cooking spray.
Whisk dry ingredients together.
Melt bittersweet chocolate and butter in large bowl over a double boiler until smooth.

(This is the part I changed: Add sugar and mix until slightly melted. It will look grainy because there is so little liquid. Add sour cream, syrup, vanilla and whisk, add egg and whisk, fold in dry ingredients until combined)

(The original directions tell you to: whisk in sour cream, syrup, vanilla, eggs, and sugar. Fold in dry ingredients until combined.)

Bake until slightly puffed and toothpick inserted in center comes out with a few sticky crumbs attached, 20-25 min.
Cool completely on wire rack.