Low calorie brownies
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Quantity: 16 (5 cm) squares or 36 (2.5 cm) per bite
Complexity: easily
Quantity: 16 (5 cm) squares or 36 (2.5 cm) per bite
Nutritional value per serving:
Serving size: 1 of 10
Calories 248, total fat 11 G., saturated fats 5 G., proteins 3 G., carbohydrates 37 G., fiber 2 G., cholesterol 46 mg, sodium 145 mg, sugar 27 G.
Serving size: 1 of 10
Calories 248, total fat 11 G., saturated fats 5 G., proteins 3 G., carbohydrates 37 G., fiber 2 G., cholesterol 46 mg, sodium 145 mg, sugar 27 G.
Many kids enjoy snacking on sweets at school, and with these brownies, you don't have to worry about that. Unlike traditional brownies, these brownies contain less sugar and fat, and if you bake them in a mini muffin tin, you can adjust the portions. You can also bake them in a larger tin and then cut them into convenient squares or shapes that kids will love. The brownies are soft on the inside and crispy on the outside, bursting with rich chocolate flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons unsalted butter
- 2 tbsp. rapeseed or other neutral vegetable oil
- 110 g semi-sweet chocolate, coarsely chopped
- 3/4 cup dark brown sugar
- 1/4 cup white sugar
- 2 tsp vanilla extract
- 0.5 tsp fine salt
- 2 large eggs, chilled
- 1/4 cup cocoa powder
- 3/4 cup premium flour
- 1/4 teaspoon of baking soda
We recommend
Recipes with similar ingredients: butter, semi-sweet chocolate, brown sugar, sugar, vanilla extract, eggs, cocoa, premium flour
Cooking the dish according to the recipe:
- Position a rack in the lower third of the oven and preheat the oven to 325°F (160°C). Line an 8x8 inch silicone baking pan or a similarly sized metal or glass baking pan with foil or parchment paper, allowing about an inch of overhang over the sides. For mini brownies, line a 36-cup mini muffin pan with paper liners. Spray the prepared pan with cooking spray.
- Place the butter, vegetable oil, and chocolate in a microwave-safe bowl and heat at 75% power for 2 minutes. Stir and heat again until the chocolate is completely melted, about 2 more minutes. Alternatively, place the chocolate and butter in a heatproof bowl. Fill the saucepan with about 2 cm of water and bring to a very low simmer. Place the bowl over the water, making sure the bottom does not touch the boiling water, and heat, stirring occasionally, until the mixture is completely melted and smooth.
- Using a wooden spoon, stir the brown and white sugars, vanilla extract, and salt into the chocolate mixture. Add the eggs and beat vigorously until the batter is thick and glossy. Add the cocoa, flour, and baking soda and mix until the batter is smooth.
- Pour the batter into the pan and bake until the top of the brownies is crisp and a toothpick inserted into the center comes out with a few crumbs, about 30 minutes (40 minutes if not in a silicone pan), and 14-15 minutes for mini brownies.
- Cool the brownies in the pan on a wire rack. Pull the foil overhangs to release the brownies from the pan. Remove the foil and cut the brownies into squares, sticks, or other shapes using a cookie cutter. Serve. Leftover brownies can be stored in a tightly sealed container at room temperature for up to 3 days.
Categories:
Similar recipes
