Fudgy Lowfat Brownies

About recipe

Our friends at America’s Test Kitchen came up with this decadent yet heart-healthy dessert. They first tried to health-ify brownies using ingredients like applesauce and yogurt, but the flavor was off. So, they kept experimenting. (They’re called test cooks for a reason!)

The winning recipe replaces some of the butter with sour cream, blends cocoa powder and bittersweet chocolate, and employs a shot of chocolate syrup to maximize chocolate flavor. These brownies contain half the calories and fat of traditional ones, making them heart-healthier!

Ingredients (serves 16)

  • ¾ cup all-purpose flour
  • ⅓ cup Dutch-processed cocoa powder
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 2 oz. bittersweet chocolate, chopped
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. low-fat sour cream
  • 1 Tbsp. chocolate syrup
  • 2 tsp.vanilla extract
  • 1 large egg plus 1 large egg white
  • 1 cup sugar


Note from the Test Kitchen: Melt the chocolate and butter together in a bowl set over a pan of simmering water or in a microwave set to 50 percent power. For a truly fudgy consistency, don’t overbake the brownies; as soon as a toothpick inserted into the center comes out with sticky crumbs attached, the brownies are done. If the toothpick emerges with no crumbs, the brownies will be cakey.

1. Adjust oven rack to middle position and heat oven to 350 degrees. Fold two 12-inch pieces foil lengthwise so each
measures 7 inches wide. Fit 1 sheet into 8-inch-square baking dish, pushing foil into corners and up sides of pan
(overhang will help in removal of brownies). Repeat with second sheet, placing in pan perpendicular to first sheet. Spray foil with cooking spray.

2. Whisk flour, cocoa, baking powder, and salt together in medium bowl. Melt bittersweet chocolate and butter in large
bowl until smooth . Cool 2 to 3 minutes, then whisk in sour cream, chocolate syrup, vanilla, egg, egg white, and sugar.
Using rubber spatula, fold dry ingredients into chocolate mixture until combined.

3. Pour batter into pan, spread into corners, and level surface with spatula. Bake until slightly puffed and toothpick
inserted in center comes out with a few sticky crumbs attached, 20 to 25 minutes. Cool brownies completely in pan
on wire rack, at least 1 hour. Remove brownies from pan using foil handles. Cut into 2-inch squares and serve. To keep brownies moist, do not cut until ready to serve. (Brownies can be wrapped in plastic and refrigerated for 3 days.)

Nutritional information

This information is per serving.

  • Calories116
  • Total fat3 g
  • Saturated fat1 g
  • Cholesterol15 mg
  • Protein1 g
  • Sodium55 mg
  • Total Carbohydrate21 g
  • Sugars15 g
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