about some chocolate brownies to satisfy your chocolate cravings on your
diet? You won't miss any of the calories, fat, or carbs in these brownies!
Just be sure that you don't over bake them.
For more great Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate Recipes, and Diabetic Recipes, check out
Diet Recipe Index. Also check out my
Nutritional Chart for fat grams, fiber grams, carbohydrate grams, and calories for all your favorite foods.
Cookie Recipes and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Diet Dark Chocolate Brownie Recipe
Yields: 12 to 20 brownies
Prep time: 15 min
Cook time: 20 min
1/2 cup all-purpose
1 tablespoon warm water
1 teaspoon pure vanilla extract
1/2 teaspoon instant espresso powder
1/2 cup butter, cut into small cubes
4 ounces dark or bittersweet
chocolate (60% to 70% cocoa), room temperature and chopped into pieces
egg, lightly beaten
2 large egg whites, lightly beaten
1/3 cup granulated
1/3 cup Splenda
Preheat oven to 375 degrees F. Position rack in the center of the
oven. Lightly spray an 8-inch square baking dish.
In a small bowl, sift flour and baking powder together; set aside.
In another small bowl, blend the cocoa, water, vanilla extract, and
espresso powder together; set aside.
In a large metal bowl set over a pan of hot, not simmering, water (bottom of the
bowl should not touch the water), combine the butter and chocolate and let stand,
stirring occasionally, until smooth and melted. (The mixture can be melted in
the microwave on high power, stirring every 15 seconds. Remove when there are
still a few lumps of chocolate and stir until fully melted). Learn different techniques for
How To Melt Chocolate.
In a medium-size bowl, combine the
beaten eggs, sugar, and Splenda. Stir in the cocoa mixture. Add the
melted chocolate/butter mixture and stir to combine. Stir in the flour
mixture until just incorporated (do not over mix).
Pour the batter into the prepared pan and smooth the top. Bake
until a toothpick inserted into the center comes out with a few moist crumbs
attached, 18 to 20 minutes, rotating the pan halfway through baking (do not over bake - the brownies will still look under baked when you take them out of
the oven. They will set up as they cool). Remove from oven and let cool completely, approximately 1 hour, on a wire cooling rack before cutting.
Makes 12 to 20 brownies (depending on size you cut).