Diet Dark Chocolate Brownie are rich and delicious. You will not miss any of the calories, fat, or carbs in these brownies!
They are a great treat to make when you need to satisfy your chocolate cravings and not sabotage your diet. Follow the baking time listed and be sure that you don’t over bake this recipe.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate Recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, carbohydrate grams, and calories for all your favorite foods.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/3 cup unsweetened cocoa
- 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 chocolate, dark or bittersweet (60% to 70% cocoa), room temperature and chopped into pieces
- 1 large egg, lightly beaten
- 2 large egg whites, lightly beaten
- 1/3 cup granulated sugar
- 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.