'You can have your cake and eat it too with this luscious, easy-to-prepare chocolate dessert,' assures Gessica Brown of Rochester, Indiana.

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Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, beat egg whites until foamy. Add oil and vanilla. Combine flour, sugars, cocoa and baking powder; gradually stir into the egg mixture. Transfer to an 8-in. square baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 15-20 minutes or until the center is set. Cool on a wire rack. Dust with confectioners' sugar.

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Tips

Nutrition Facts: One serving equals 106 calories, 4 g fat (0 saturated fat), 0 cholesterol, 32 mg sodium, 18 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Nutrition Facts

122 calories; protein 1.8g; carbohydrates 21.5g; fat 3.8g; cholesterol 0mg; sodium 31.8mg. Full Nutrition
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Reviews (21)

Rating: 5 stars
05/02/2007
I have an unbeatable brownie recipe that calls for a stick and a half of butter (for a 9x13) and I was actually shocked to discover that this version was every bit as good with considerably less fat and work. Some tips to get an absolutely decadent, melt-in-your mouth brownie texture: whip the eggs (I used two whole eggs) with the sugars for 4 or 5 minutes. This will airate the eggs and give a looser texture to baked goods that have less fat. Add the rest of the liquid ingredients, then combine the flour, cocoa, baking powder and salt in a sifter. In thirds, incorporate the flour mixture into the sugar mixture by FOLDING until just combined. Also, use cake flour for a finer crumb. Just up the amount a Tbl. or so. You will not be disappointed! This is a million times better than a box mix and a heck of a lot healthier! Next time I will try replacing some of the oil with applesauce and experimenting with the sugar amount to make it a little more guilt free. I'm so glad I found this brownie recipe! Read More
(33)
Rating: 5 stars
10/28/2006
Easy, quick and good! I sprinkled it with powdered suger and served it warm. Everyone loved it. It bakes up similar to a "cakey" (rather than chewy) brownie. Will definetely make again. Read More
(11)
Rating: 3 stars
01/21/2011
I didn't have any butter and wanted cake. This recipe turned out surprisingly good. I am satisfied and happy with the outcome. Read More
(10)
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Rating: 4 stars
03/05/2008
Good recipe. I recommend slightly underbaking it, though, as it will be moister this way. It was a hit with my family. Read More
(7)
Rating: 5 stars
06/29/2009
These were delicious! I forgot to add brown sugar and they still turned out great. I used a 9" pie pan and cooked them just until the top was set (12-15 mins). They were moist and very chocolatey, yum! Read More
(4)
Rating: 5 stars
07/26/2010
I have used this recipe time and again; I love that these brownies come out with a fudge-type texture, but are still light. I always add a bit of almond extract for a twist. Use melted jam or butterscotch on top for extra flair, too. Absolutely wonderful recipe. Read More
(2)
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Rating: 4 stars
04/19/2010
Simple cake recipe. When you need to make a cake in a pinch this recipe works well. Read More
(2)
Rating: 2 stars
11/09/2009
I made these and they were very Chocolaty. Too bitter on the deep chocolate taste and very dense. Too caky to be a brownie and too fudgie to be a cake. Read More
(2)
Rating: 2 stars
08/10/2010
These were dry and not very bland..will not make again Read More
(2)