Skinny Brownies: Super Easy to Make and So Fudgy | WW Points
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These magnificent brownies are so rich, moist, chocolaty, and fudgy. It’s hard to believe they are reduced in fat and calories. One bite and I know you’ll be hooked. Most brownies are made with lots of butter or oil. They can have as much as 500 calories and 23 grams of fat for just one brownie! My skinny brownies are only 192 calories and 6 grams of fat. Just by using a small amount of canola oil moisturized by applesauce these brownies are dense, fudgy, and gooey beyond all expectations. The key is to use the best quality cocoa.* The second trick is to under-bake them. I also use dark brown sugar as opposed to a golden brown. This enhances their flavor. I hope you try these soon. They are pure chocolate bliss!
Helpful Tips About this Recipe
Makes 16 brownies
Food Facts
The first known recipe for brownies was published in the Sears and Roebuck Catalogue in 1897. Folklore has its origin coming from a careless cook who forgot to add the baking powder to the cake batter recipe. The origin is thought to be from America.
Cocoa Powder is made from ground, powdered cocoa beans with the bulk of the cocoa butter removed. Cocoa Powder comes either natural or Dutch-processed. Dutch-processed cocoa tastes much richer and works best for baking.
Shopping Tips
Most grocery stores carry the usual Hershey’s or Nestles unsweetened cocoa*. I do not recommend either of those brands. The key in any recipe that calls for unsweetened cocoa is to choose rich cocoa such as Ghiradelli Droste, Scharffen Berger, Waltkins, or Callebaut. Most supermarkets sell Ghirardelli. Although many grocery stores carry these other brands, you can certainly find them at specialty stores like William Sonoma, Gelsons, and World Market.
Storage Tips
If you store the cocoa powder in an airtight container in a cool, dark, place, it will last up to 2 years. Place away from herbs and spices as it can easily absorb other flavors.
Serving Tips
I like to cut all 16 brownies and place each one in a decorative muffin cup. These cups can be found in your local grocery store or crafts store such as Michaels. They come in several themed prints.
WW Freestyle SmartPoints 9-Blue
WW SmartPoints 9-Green
Food Facts
The first known recipe for brownies was published in the Sears and Roebuck Catalogue in 1897. Folklore has its origin coming from a careless cook who forgot to add the baking powder to the cake batter recipe. The origin is thought to be from America.
Cocoa Powder is made from ground, powdered cocoa beans with the bulk of the cocoa butter removed. Cocoa Powder comes either natural or Dutch-processed. Dutch-processed cocoa tastes much richer and works best for baking.
Shopping Tips
Most grocery stores carry the usual Hershey’s or Nestles unsweetened cocoa*. I do not recommend either of those brands. The key in any recipe that calls for unsweetened cocoa is to choose rich cocoa such as Ghiradelli Droste, Scharffen Berger, Waltkins, or Callebaut. Most supermarkets sell Ghirardelli. Although many grocery stores carry these other brands, you can certainly find them at specialty stores like William Sonoma, Gelsons, and World Market.
Storage Tips
If you store the cocoa powder in an airtight container in a cool, dark, place, it will last up to 2 years. Place away from herbs and spices as it can easily absorb other flavors.
Serving Tips
I like to cut all 16 brownies and place each one in a decorative muffin cup. These cups can be found in your local grocery store or crafts store such as Michaels. They come in several themed prints.
WW Freestyle SmartPoints 9-Blue
WW SmartPoints 9-Green
| SKINNY FACTS: for 1 brownie 192 cal, 6g fat, 12mg chol, 2g sat. fat, 40g carbs, 3g protein, 2g fiber, 80mg sodium, 27g sugar |
