50% Reduced Fat Chocolate Brownies
Submitted by nessija
Fudgy reduced-fat chocolate brownies with half the fat using egg whites and low-fat margarine. Guilt-free chocolate treat with chocolate chips in every bite, ready in 50 minutes.
YIELD
18 servingsPREP
15 minCOOK
35 minREADY
50 minWant rich, fudgy brownies without the butter bomb? These clever squares cut fat in half by swapping egg whites for whole eggs and using lighter margarine, but you’d never guess from the deep chocolate flavor.
Boiling water blooms the cocoa into intense richness while chocolate chips melt into gooey pockets.
Bake until edges pull away, then let them cool completely so they slice clean without crumbling.
Baking Tips
- Mix in stages: Adding margarine in two parts creates better texture and prevents greasiness
- Don’t overbake: Brownies should still look slightly underdone in center; they firm up as they cool
- Cool completely: Warm brownies fall apart when cut; patience pays off with clean, fudgy squares
- Storage: Keep in airtight container at room temp for 3 days, or freeze for up to a month
Variations
- Stir in ½ cup chopped walnuts or pecans for nutty crunch
- Add ½ teaspoon instant espresso powder to intensify chocolate flavor
- Use white chocolate chips instead of semi-sweet for sweeter contrast
Ingredients
Directions
Heat oven to 350℉ (180℃).
Spray 13×9-inch baking pan with vegetable oil spray.
In large bowl, stir together cocoa and baking soda; stir in ⅓ cup melted margarine.
Add boiling water; stir until mixture thickens.
Stir in sugar, egg whites, vanilla and remaining ⅓ cup melted margarine; stir until smooth.
Add flour and salt; blend completely.
Stir in baking chips; pour into prepared pan.
Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan.
Cool completely in pan on wire rack.
Cut into squares.
Comments
This is such an easy and delicious recipe! I'm not even good at baking haha