Prep 15 mins
Cook 0 mins
From WW Magazine.
- 1⁄2 cup tbsps all-purpose flour
- 1 tablespoon all-purpose flour
- 1 cup sugar
- 1⁄4 cup cocoa powder
- 1⁄4 cup dark brown sugar
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 ounces unsweetened chocolate, melted and cooled
- 2 tablespoons canola oil
- 3⁄4 cup plain fat-free yogurt
- 1 large egg
- 2 teaspoons vanilla extract
- confectioners' sugar (optional)
- Preheat oven to 350°F Spray an 8-inch square baking pan with non-stick spray, add 1 tbsp flour, and turn to coat bottom and sides. Shake out excess flour.
- Whisk 1/2 cup flour, sugar, cocoa powder, brown sugar, baking soda, and salt in a medium bowl.
- Whisk the chocolate and oil in a large bowl. Add the yogurt, egg, and vanilla; whisk well. Add flour mixture and stir with a wooden spoon until just moistened, with no white grains visible; pour into pan.
- Bake until a toothpick inserted comes out with moist crumbs attached, about 30 minutes. Cool in the pan before turning out and cutting. Dust with confectioners sugar if desired.
This is now my favorite brownie recipe!! I substituted Splenda brown sugar blend for the regular brown sugar and fat free sour cream for the plain yogurt. I also agree with the other reviewer who said that you could easily decrease the sugar without sacrificing taste. Thanks for sharing this recipe!!
This is the best light brownie recipe I have made, and I have made quite a few. Very rich tasting and fudgy with complex chocolate flavors. I reduce the white sugar to 3/4 cup and bake it in a 9x12 pan for 20 minutes. They're great served warm. I have also sprinkled chocolate chips on top (1/2 to 3/4 cup) before baking. I know this adds back a few calories and small amt. of fat, but It's worth it.
Oh yummy...These are incredibly fudgy. Eat with a fork brownies instead of your hands. I used whole wheat pastry flour and bittersweet chocolate but otherwise made it as is. Mine cooked for 35 minutes and was still not coming out as clean as I usually like but I decided to pull it anyway which was a good decision. These would be a nice base for an ice cream sundae. Very fudgy!