Prep 5 mins
Cook 35 mins
This recipe comes the closest to the ones that are sold in the stores. Do not substitute Splenda or other sweetner, the sugar in the recipe carmelizes as the brownies bake, making them more sticky (when I used Splenda, they felt like rubber. On the box vital wheat gluten also appears, I learned that it helps the brownies rise as the batter is rich in sugar. I figure about 1/2-1 teaspoon is enough * I didn't have yogurt at hand but I had some milk and Jello Sugar Free Fat Free Instant Chocolate Pudding. I made the pudding according to recipe on the box and substituted it cup for cup (I omitted the baking soda because the soda is there to offset the acidity in yogurt, no yogurt= no need for soda). The brownies came out even better!
- Preheat oven to 350°F.
- Mix all dry ingredients.
- Add yogurt and mix well.
- Batter will be very thick.
- Spray an 8x8 pan with nonstick cooking spray.
- Spread batter evenly.
- Bake for 30-35 minutes.
- Remove and cool.
- Dip a knife in warm water and cut into 16 squares.
Very much like the original. And a much cheaper price. Plus I have been wanting to experiment with No Pudge but the price put me off. Mixed up well. Baked very nicely. Rich Dark Chocolate taste. made a batch with Soy Yogurt vanilla flavored also and it turned out very well so it works with that yogurt also for those who must avoid milk. However on this update.. yeah I ignored what the chef said and tried the Splenda because the diabetic was nagging for some. It failed totally. Not only did I have rubber, I had flat rubber. IF the chef says no, don't ignore them. they know what they are talking about. They turn out perfect with the sugar.
excellent copy-cat recipe. chef tatumis and i are fans of the original, and we had planned to make our own "clone" before we discovered this on recipezaar. tastes as wonderful as the original. i like them best with egg whites, and the gluten is not necessary if you don't keep it on hand. you can use plain yogurt and add about a teaspoon of vanilla extract, or for a little variety try a non-fat fruit-flavored yogurt, or throw some fresh fruit (like blueberries) into the mix.
This is my favorite recipe to experiment with! My latest and greatest attempt turned out sinfully fudgy -- and I used Splenda! I replaced half the sugar with Splenda (actually, 7 tbsp. Splenda and 1 tbsp. erythritol) and used an entire 8 oz. container of lowfat yogurt. I forgot the cornstarch, left out the egg whites, then added a tbsp. of raw agave nectar to make the batter a little easier to spread. I don't have an 8x8 pan so I used a smaller pan (about 6x6, maybe) and baked for 40 minutes. Wow! It rose high enough to look more like a cake than a brownie, but it was still very fudgy. I'd like to reduce the sugar even more, so I'm going to keep experimenting. These brownies rock!