Ingredients for Moist Low Fat Chocolate Brownies
- 12 ounces (340g) Semi Sweet Chocolate Chips
- 1 (14 ounce) can Low Fat Sweetened Condensed Milk
- 1/2 cup (30g) Unsweetened Cocoa Powder
- 2 large Eggs
- 1 cup (120g) All Purpose Flour
- Baking Powder
- 1 teaspoon Vanilla Extract
- Cooking Spray or butter for pan
- 1/4 teaspoon Salt
- 1/2 cup (60g) Chopped Nuts (optional)
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How to Make Moist Low Fat Chocolate Brownies
- Preheat oven to 350°F (175°C).
- Lightly grease and flour a 13x9 inch baking pan.
- In a medium saucepan over low heat, melt 12 ounces (340g) of semi-sweet chocolate chips with 1 (14 ounce) can of Eagle Brand sweetened condensed milk and 1/2 cup (30g) unsweetened cocoa powder. Stir constantly until smooth and melted.
- In a large bowl, whisk together 2 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon salt.
- Gradually add the melted chocolate mixture to the egg mixture, whisking gently until combined.
- Stir in 1 cup (120g) all-purpose flour and 1/2 cup (60g) chopped nuts (optional).
- Pour batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before cutting into squares.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
15g
Fat
6g
Carbs
2g
