Brownies

Crispy on the outside, fudgy and soft on the inside, who can resist brownies? But brownies are extremely high in sugar and low in nutrients. Find out how to make muffin brownies that not only balances your nutritional intake but is only a third of the calories compared to those found in bakeries or supermarkets.

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Ingredients

  • 180 ml dark chocolate coarsely chopped
  • 2 tablespoon unsalted butter
  • 1 cup whole-grain pastry flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 4 eggs
  • 1 cup brown sugar
  • ½ cup low-fat yogurt
  • ¼ cup canola oil
  • 2 teaspoon vanilla extract

servings

4-6 people

prep time

20 minutes

Steps

  1. Preheat the oven to 350 degrees.
  2. Coat a 9-by-13-inch baking dish with cooking spray.
  3. Melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; do not let the bottom of the bowl touch the water.
  4. Whisk the flour, cocoa, salt and baking soda in a medium bowl. In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil and vanilla and whisk to combine. Whisk in the melted chocolate mixture until blended. Add the dry ingredients and mix until just moistened.
  5. Spread the batter in the prepared pan and sprinkle with walnuts, if desired. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a rack before slicing.



Calorie Per Serving

120/92g