Rating: 4.04 stars
27 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

This is a good recipe for people who love chocolate but are trying not to gain weight. I lost two pounds just eating these.

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
10 mins
total:
45 mins
Servings:
16
Yield:
16 brownies
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.

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  • Melt chocolate in a large heat proof bowl over a pan of simmering water or in a microwave oven. Stir frequently until smooth then stir in the boiling water. Remove from heat and set aside to cool slightly.

  • Whisk the egg whites and vanilla into the chocolate mixture. Combine the sugar, flour, baking powder and salt; stir into the chocolate mixture just until blended. Spread evenly into the prepared pan.

  • Bake for 20 to 25 minutes in the preheated oven, or until the edges pull away from the sides of the pan. Let cool completely before cutting into squares and dusting with confectioners' sugar.

Nutrition Facts

111 calories; protein 2.2g; carbohydrates 18.9g; fat 3.4g; sodium 36.3mg. Full Nutrition
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Reviews (22)

Most helpful positive review

Rating: 4 stars
11/15/2003
I'm an expirenced cook and after looking at this recipie I couldn't figure out how it could possible work and taste good. I was wrong. These are awesome! They are not as chocolaty as I normally make but they are only 1/3 the calories as my usual batch. I glazed them with a simple to glaze to make them richer and they were perfect. Thanks for the recipie I will definatly make these again Read More
(63)

Most helpful critical review

Rating: 3 stars
09/23/2011
Good but not great. Lots of other brownie recipes are much better. tasted much better the next day. I truly don't understand the 5 star ratings given by others. 5 stars should be for the best! Read More
(5)
27 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
11/15/2003
I'm an expirenced cook and after looking at this recipie I couldn't figure out how it could possible work and taste good. I was wrong. These are awesome! They are not as chocolaty as I normally make but they are only 1/3 the calories as my usual batch. I glazed them with a simple to glaze to make them richer and they were perfect. Thanks for the recipie I will definatly make these again Read More
(63)
Rating: 5 stars
01/05/2005
Wowie Zowie! I didn't believe that low-fat brownies could be well good. You have proved me wrong Anna. I made two changes: 1. I substituted 2 ounces of the semi-sweet chocolate for unsweetened (actually makes them lower in fat plus the hubby and I like a really dark taste when it comes to chocolate); 2. Added a simple thin frosting of 1 tbsp. butter 1 ounce of unsweetened chocolate 1 tsp. powdered sugar and a tsp. of fat-free milk Thanks for an AWESOME recipe! I will definitely make this again and again! Read More
(25)
Rating: 5 stars
07/24/2005
These were very good! They had a consistency that was a little bit thicker than cake and a moderately sweet chocolate flavor. I'll definitely be making them again. For those concerned with portion control I recommend using a muffin/cupcake pan. I did this and they turned out just fine. Read More
(21)
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Rating: 4 stars
12/10/2010
When making a recipe like this one must always keep in mind what the title and the ingredients are and what they are intended for. These are of course not going to be as good as the butter rich fudgy brownies that we all dream about. But for what they are these are pretty decent brownies. One thing they do have is a rich chocolatey flavor. They are moist but not really fudgy. I baked 1/2 of the batter in a mini muffin pan and drizzled those with vanilla glaze. Then I had enough for a small pan as well. I cut those topped with light cool whip and some leftover raspberry sauce. Now that was good. Read More
(15)
Rating: 5 stars
08/31/2009
First let me say I made a few changes. I used milk instead of water about a cup of semi-sweet chocolate chips and 2 eggs instead of 4 whites (I only had 2 eggs on hand). That said this was a very good recipe. They weren't as good as regular brownies of course but for being lower in fat than regular brownies these were great. The batter was very thin and I was a bit worried but they cooked up nicely. I will definitely make these again! Read More
(11)
Rating: 4 stars
06/16/2005
These brownies turned out nice and moist! However they need a bit more chocolate to them so next time I will add more chocolate and a bit less sugar. I also substituted half of the all-purpose flour with whole wheat flour just to add a bit of nutrition! Read More
(6)
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Rating: 4 stars
02/15/2005
yum these brownies are good! for some reason i needed to baked mine for almost 30 minutes. the edges baked up fine & pulled away from the 8" pan however the center never set. i layered chunks of the baked brownie with cherry pie filling & cool whip (both "lite") in wine glasses for my valentine. this recipe should've earned 5 stars for taste & the presentation but seeing what i could not use the middle gives this 4 stars. thanks anna! Read More
(6)
Rating: 5 stars
01/14/2005
These are incredible and so easy to make! I used chocolate chips because that's what I had on hand. Took about 30 min. in my oven. We like them better than the high calorie brownies we've made. Read More
(6)
Rating: 3 stars
09/23/2011
Good but not great. Lots of other brownie recipes are much better. tasted much better the next day. I truly don't understand the 5 star ratings given by others. 5 stars should be for the best! Read More
(5)