Chocolate Brownies with Fewer Calories

Chocolate Brownies with Fewer Calories

Anna 0

"This is a good recipe for people who love chocolate but are trying not to gain weight. I lost two pounds just eating these."

Ingredients 45 m {{adjustedServings}} servings 111 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
  2. Melt chocolate in a large heat proof bowl over a pan of simmering water or in a microwave oven. Stir frequently until smooth then stir in the boiling water. Remove from heat and set aside to cool slightly.
  3. Whisk the egg whites and vanilla into the chocolate mixture. Combine the sugar, flour, baking powder and salt; stir into the chocolate mixture just until blended. Spread evenly into the prepared pan.
  4. Bake for 20 to 25 minutes in the preheated oven, or until the edges pull away from the sides of the pan. Let cool completely before cutting into squares and dusting with confectioners' sugar.
Tips & Tricks
MMMMM... Brownies

These chocolate brownies from scratch are easy, moist, and delicious.

No Cholesterol Chocolate Chip Cookies

These amazing cookies are good for the heart AND for the taste buds.

Rate recipe

Your rating


Reviews 18

  1. 23 Ratings


I'm an expirenced cook, and after looking at this recipie I couldn't figure out how it could possible work and taste good. I was wrong. These are awesome! They are not as chocolaty as I normally make, but they are only 1/3 the calories as my usual batch. I glazed them with a simple to glaze to make them richer, and they were perfect. Thanks for the recipie, I will definatly make these again


Wowie Zowie! I didn't believe that low-fat brownies could be, well, good. You have proved me wrong, Anna. I made two changes: 1. I substituted 2 ounces of the semi-sweet chocolate for unsweetened (actually makes them lower in fat, plus the hubby and I like a really dark taste when it comes to chocolate); 2. Added a simple, thin frosting of 1 tbsp. butter, 1 ounce of unsweetened chocolate, 1 tsp. powdered sugar and a tsp. of fat-free milk Thanks for an AWESOME recipe! I will definitely make this again and again!


These were very good! They had a consistency that was a little bit thicker than cake and a moderately sweet chocolate flavor. I'll definitely be making them again. For those concerned with portion control, I recommend using a muffin/cupcake pan. I did this and they turned out just fine.