Ingredients for Michael's Fudge Brownies Low Fat
- All Purpose Flour
- Dutch Process Cocoa
- ½ teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup (6 tablespoons) unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 2 large egg whites
- Vanilla Extract
- Instant Espresso Powder
- Hot Water
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How to Make Michael's Fudge Brownies Low Fat
- Preheat oven to 350°F (175°C). Position rack in the lower third of the oven. Lightly grease a 9x13 inch baking pan with vegetable oil spray.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon salt, and 1 teaspoon baking powder.
- In a medium saucepan, melt ⅓ cup (6 tablespoons) unsalted butter over medium-low heat.
- Remove from heat and stir in 1 cup granulated sugar until completely combined.
- Add 1 large egg, 2 large egg whites, 1 teaspoon vanilla extract, and 1 teaspoon instant espresso powder (dissolved in 1 tablespoon of hot water).
- Beat with a wooden spoon for approximately 40 strokes, scraping down the sides of the pan as needed.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, beating for another 40 strokes, or until just combined. Do not overmix.
- Pour the batter into the prepared pan.
- Spread the batter evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. (Do not overbake!)
- Let the brownies cool completely in the pan on a wire rack before cutting.
- Cut into 16 squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
63g
Fat
13g
Carbs
7g
