Luscious, dark and rich tasting, just the way a brownie should be, yet very low in fat and sugar (some of the sugar has been replaced by the natural lactose sugar found in milk). Just perfect for Valentine’s day!
Chocolate Brownies
Cuisinicity Tip: I use whole wheat pastry flour, which is made out of wholegrain soft wheat that is much lighter in taste than whole wheat flour. It is still rich in fiber and is perfect for pastries.You can find this flour at your regular supermarket in the health section.
Author: Catherine Katz
Serves: 24
Ingredients
- 4 oz unsweetened chocolate (100% cocoa)
- ½ cup hot freshly brewed coffee
- ½ cup canola oil
- ¾ cup granulated sugar
- ¼ cup fat free powdered milk
- 3 large eggs (cage free)
- 1 tsp vanilla
- ½ cup whole wheat pastry flour*
Instructions
- Preheat convection oven to 350.
- Break chocolate into big pieces and place in hot coffee. Let it melt and stir until well blended.
- While the chocolate is melting, place oil, sugar, powdered milk, eggs and vanilla in a mixing bowl and beat until creamy.
- Add the warm chocolate mixture and mix briefly.
- Add the flour and mix briefly.
- Pour batter in greased 13X9 pan in oven and bake for 15 minutes (do not overbake).
Deb says
March 3, 2017 at 12:30 pmCan i use cocoa instead? I don’t have the baking bars. To sub they recommend on container 3 TBL cocoa and 1 TBL oil for each ounce chocolate in recipe. Would this be ok? Thanks
Catherine Katz says
March 6, 2017 at 7:29 amHi Deb, I have never tried it that way but it sounds good! Please let me know how it works out for you OK?
Tracey says
December 18, 2015 at 9:31 amYay !!!! Found powdered coconut milk, added walnuts because, for me, a brownie is not a brownie without walnuts!!
Catherine Katz says
December 18, 2015 at 10:43 amHaha Tracy! I love walnuts too! let me know how the powdered coconut milk worked for you!
olivia says
November 20, 2015 at 6:40 pmIf I want to add walnuts when would I add it?
Catherine Katz says
November 22, 2015 at 10:47 amOlivia, Yum! walnuts are both delicious and nutritious so YAY! You would stir them in right at the end, before you pour the batter in the pan.
Tracey says
August 18, 2015 at 7:26 pmThis one didn’t work out so good for me. I plan on trying again. I used less sugar, didn’t have powder milk and I think it stayed in the oven to long.
Catherine Katz says
August 19, 2015 at 5:42 pmOh no! I am sorry to hear that! I just love this recipe–it’s one of my old ones but I guess it really needs to be strictly adhered to. Is there a reason you wanted to cut down the sugar further? I think I went as low as I could possibly could, with the addition of the fat free powdered milk to help me achieve the right sweetness. Please, please let me know how it goes next time, OK?
Tracey says
October 16, 2015 at 2:00 pmBecause I didn’t have the powdered milk, I used a little almond milk, I lowered the sugar. Once I get the powdered milk I will most certainly let you know.
Catherine Katz says
October 17, 2015 at 5:27 pmGreat idea! Would love to know how it worked out for you!
olivia says
July 31, 2015 at 12:04 amCan I use olive oil instead and coconut sugar?
Catherine Katz says
July 31, 2015 at 7:16 amHi Olivia, I have not tried olive oil in this particular dessert but have used it in my orange polenta petits fours so I don’t see why not! I think, similarly, coconut sugar would work as well but haven’t tried it so no sure if you would vary the amount but please let me know. I am always opened to substitutions when they stay nutritious and keep it as delicious!!
James Etchison, Ph.D. says
April 19, 2015 at 6:39 pmI make both cookies and brownies with Hodgson Mills organic oat bran flour.
Catherine Katz says
April 19, 2015 at 7:04 pmI think that should work just fine James! Did it for you?
Greg says
April 19, 2015 at 2:05 pmJust popped these in the oven – only had organic sunflower oil – we’ll see how that works/tastes!
Catherine Katz says
April 19, 2015 at 7:06 pmLet me know how it goes Greg! I always love to know!