I think I could create a hundred variations on brownies. But coffee and chocolate ones are my favorites. These brownies have much less fat and fewer calories than regular ones, due to the use of vegetable oil, low-fat yogurt and cocoa powder. The key to keeping brownies moist is not to overbake them. They can be slightly unset in the center and they will be perfect.
1. Preheat the oven to 350°F. Lightly coat an 8-inch-square baking pan with cooking spray.
2. To make the brownies, combine the sugar, oil, egg and vanilla, and the coffee dissolved in hot water, in a bowl until well mixed. Add the cocoa and mix well. Add the flour, baking powder, yogurt and chocolate chips, mixing just until combined and smooth. Do not over-mix.
3. Pour the batter into the pan and bake in the center of the oven for 15 to 18 minutes, just until set. Do not overbake. Cool.
2/3 cups granulated sugar
1/4 cup vegetable oil
1 tsp vanilla extract
1 Tbsp instant coffee
2 tsp hot water
1/2 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1 tsp baking powder
1/3 cup low-fat plain yogurt (or sour cream)
1/4 cup semisweet chocolate chips
1/4 cup light cream cheese (about 2 oz), softened
3/4 cup icing sugar
1 1/2 tsp instant coffee
2 tsp hot water
Nutritional Analysis per Serving:
Protein 2.6 g
Fat 7.5 g
Saturated Fat 2.0 g
Carbohydrates 27 g
Cholesterol 21 mg
Fiber 1.5 g
Prep Time: 10 minutes
Bake Time: 15 minutes
Make Ahead: Can be baked the day before and refrigerated.
Nutrition Watch: Traditional store-bought brownies have 243 calories and 10 g of fat. My brownies have only 175 calories and 7.5 g of fat.