Almost Fat Free Brownies

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(from 18 reviews)
153
Non Fat Fudge Brownies

Hi! Hi! Hi! Is anybody still lurking around this abandoned blog? I wish I had posted at least once a week, that was my plan initially, but we all know that executing a plan is not as easy as we think it is. So here I am nearly after 2 months of my last post. We recently bought our first home and it has taken me so much time to settle down and I went on a baking spree last week after 4 months. So you can expect a couple of interesting egg free baking recipes in the days to come.

It all started with this "Nearly No Fat Fudge Brownie" recipe I found in the yogurt container. A baking recipe couldn't possibly be any simpler. I had all the ingredients at home and it was already egg free; so I was good to go. This is also a one bowl recipe if you have a large microwave safe bowl. If you are a regular follower of this blog you would know that I try to bake healthy; include a lot of whole grains, reduce the quantity of fat, sugar. So our taste buds have accustomed pretty good. The brownies tasted very good. We did not miss the fat at all. It was chewy and fudgy. Maybe those with a sweeter tooth can increase the quantity of sugar to 3/4th cup, but it was fine for us.

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Almost Fat Free Fudge Brownies Recipe

Prep TimeCook TimeMakes
15 Mins25 MinsOne 8x8 inch pan (16 squares)
AuthorCategoryMethod
BrowniesBaking
Almost Fat Free Brownies
4.6 from 18 reviews
Check out this awesome recipe for almost fat free brownies!
Dry Ingredients:
  • 3/4 cup All Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1/2 cup Cocoa Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Chopped Pecans (or any other nuts optional)
Wet Ingredients:
  • 1/2 cup Semi Sweet Chocolate Chips
  • 1 cup Plain Yogurt (I used fat free)
  • 1/2 cup Water
Procedure:
  1. Preheat oven to 350F/180C for 15 minutes. Lightly grease an 8x8 inch square pan and line it with aluminum foil, with some extra foil hanging around the edges so that it is easy to lift the brownie. You wouldn't believe how much time saving and mess free is this simple step of lining with foil.
  2. In a large microwave bowl melt the chocolate chips. It took about 45 seconds for the chocolate to melt. Do not set the time all at once, melt it in increments of 15-20 seconds because the cooking time in microwave ovens differ from one to another. Use a whisk to stir the melted chocolate to see that its smooth. Let this stand for a minute or two.
  3. To the melted chocolate add the yogurt and sugar; mix until combined.
  4. Sift flour, cocoa powder, baking soda and nuts (if using) and stir until just combined.
  5. To this mixture add water and stir carefully until the batter comes together. This batter looked more like a cake batter.
  6. The original recipe mentions to bake the brownies between 20-25 minutes or until a toothpick inserted in the middle comes out clean. Mine actually took 32 minutes. So start with the minimum amount of time mentioned in the recipe and increase the time in small increments if it doesn't bake.
  7. Remove the pan from the oven and leave it on a cooling rack for 15 minutes. After 15 minutes carefully lift the foil and let the brownies cool completely before you can cut it. If you don't use the aluminum foil the cooling time will be much longer. You would have to leave it overnight too. I was able to cut it beautifully within 2 hours.
My Notes:
  1. If you have a sweet tooth I would suggest increasing the quantity of sugar to 3/4th of a cup. I also felt a mild sourness from the yogurt (my husband and son did not notice it). So I think the increased quantity of sugar will mask that too.
  2. If you do not want to increase the quantity of sugar try testing/tasting the yogurt before hand. The original recipe had mentioned to use Balkan style yogurt, maybe that isn't as sour as the plain yogurt I used. I have tried the Stoneyfield organic yogurt and it is not sour at all (at least immediately after opening). Maybe you could try that in this recipe.
  3. Update: Forgot to write this point before. I was not sure if the melted chocolate mixture would curdle if I immediately added yogurt to it. So I waited for about 5 minutes after I melted the chocolate in the microwave oven before adding the yogurt. To be even more sure I first mixed the sugar to melted chocolate; mixed it well and then added the yogurt.

Nutrition Facts
Servings: 16
Per Serving% Daily Value*
Calories 77
Total Fat 2.1g3%
Saturated Fat 0.5g2%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 51mg2%
Potassium 122mg3%
Total Carb 14g5%
Dietary Fiber 1.2g5%
Sugars 7.9g
Protein 2.2g
Vitamin A 0% - Vitamin C 0%
Calcium 4% - Iron 4%
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153 COMMENTS

  1. Durga

    Tried ur brownies this afternoon..turned out awesome!!Thanks a bunch!

    You’re welcome Durga.

  2. Chitra

    Thanks Madhuram.. I just baked a batch and they are yummy.. I did replace regular sugar with splenda sugar blend 1/2 cup and used lowfat yogurt. Baked it for about 40 minutes.. Sprinkled little powdered sugar after baking and cooling.. I loved it.. thanks…

    You’re welcome Chitra. It’s great to know that Splenda works too in this recipe.

  3. Srivalli

    That’s looking sinful Madhu..will have to try this .. 😈

  4. SS

    Dear Madhu,
    After I replaced wwpf, the brownies dont rise as before. also i added baking powder but dont know if i need to change the quantity of some other ingredients. Would appreciate your inputs as always.
    Thanks.

    Hmmm… I have tried brownies with oat flour, barley flour and all have rised pretty well. I’m not sure what could be the problem, SS.

  5. Chinnu

    Really its looks nice madhuram.You can post like these blogs in Chennaimoms.com ,a parenting site for mothers and women.It is mainly women website.It has event section too,in which you can post event at free of cost.In which you can see many events regarding food competition in chennai and kids events in chennai, where you can participate and show your talents .you can also join your children in many events like drawing competition etc..It shows upcoming,weekend events happening in Chennai.

  6. Suzanne

    Hi! Love this recipe- I used vanila flavored yogurt like they suggest on the “no phudge” FF brownie box and the sour taste was solved without the extra sugar. cha-ching!

    Thanks for letting us know Suzanne.

  7. Padmalatha

    Hello Mrs.Madhuram,
    Thanks for your recipes. I am new to cooking and just tried eggless carrot cake for my husband’s birthday. Luckily i got your blog site with my first google search. Thanks for sharing your recipes. Photos of all your dishes look very inviting. Wonderful! Beautifully focussed! I will try your Brownie recipe today :).

    Thank you very much Padmalatha. Please feel free to ask questions about baking procedures, recipes etc.

  8. SS

    Dear Madhuram,
    I am back again, lurking around your site 🙂
    Can I replace all purpose flour with whole wheat pastry flour, for baking purposes? I am curious as to how will the end product be. Please let me know.
    Thanks again for your tip did follow it and within a week i have another batch of double the quantity.

    Thanks SS. I’m pretty sure that WWPF should be fine in this recipe.

  9. SS

    A bunch of hearty thanks to you for this lovely recipe. I just tried it out. and wowww its felt like heavens….never believed such a moist and no oil fuss-free brownie could be EZZeeeeeeeeee. However i dint let it over bake beyond 20 mins i guess thats the reason why it was super soft, dont know wonder why !
    Kudos to you……will keep following this place and looking forward to more healthy and fat free cooking!
    Thanks again.

    Your welcome SS. As I have mentioned elsewhere, once you see the brownie pulling out from the sides of the pan you know its ready to be removed from the oven. Otherwise you could do the “touch test”; if you touch the brownie with your finger it should bounce back and there is always the toothpick test. I’m very glad that you liked this recipe.

  10. Sharmilee

    Thanks Madhuram I did bake the brownie for a longer time so the total time I baked was around 50mins cudnt bake any longer as the top was browning more…..May be next time will try it with the 100gms and let u knw!

  11. SR

    Hi Madhuram
    You’re da bomb.. really.. I tried this recipe and it rocks.
    I find that it is very hard to post baking recipes – they may work for some ppl and they wont work for most..

    your baking recipes are perfect, innovative and every time I try them, the end result is exactly what you said it would be.. And eggless.. wow, you are the goddess!! You should publish your recipes as a book..

    Thank you so much for your enthusiastic feedback SR.

  12. Sharmilee

    Also my 1 cup measures 200gms….so measured everything with it. Could you pls help me with the measurements for 4X4 pan…Is it ok to go ahead and try next time with 1 cup measuring 100gms?

    US cup measures to 225 gms approximately and I don’t think this will affect this brownie recipe as it doesn’t require rising and doesn’t need to be fluffy like regular cakes and muffins. Maybe for the 4×4 inch pan you could use the 100gms measurement keeping it constant throughout, since its a smaller pan.

  13. Sharmilee

    Hi Madhu,
    I tried the brownies last week exactly the same ingredients as urs….but the cake was not fully cooked inside….dono what mistake I made…..The only difference was that I added chopped almonds instead of pecans and mine is a small square tin may be 4X4 not sure….but sure smaller than 8X8. Can you tell me what would have gone wrong?

    Sharmilee, with a smaller pan but using the measurements of a big pan definitely requires a lot more time to bake completely. Just imagine and see it for yourself, with an 8×8 inch pan the batter is going to be spread thinner than a 4×4 inch pan; so the brownies will be baked in less time with the former. With the smaller pan, the batter is going to stand taller than the bigger pan and for it to quick through its going to take at least 20-25% more time. In such situtations don’t go by the baking time, but see if the brownie starts pulling from the sides of the pan, or do the toothpick test.

  14. Kalyani and Gayatri

    Missed your recipes. I have tried lot of your muffins and it came out so well. If you have time please visit our site. Please collect an award from my blog.

    Thanks Kalyani.

  15. Mo

    These look wonderfully fudgy! Welcome back!

    And just wanted to let you know I replied to you email, just in case it doesn’t get through. 🙂

    Got your mail Mo. Will do the needful.

  16. Cynthia

    These look gooey good!

  17. priya

    i baked this brownie few changes were 3/4 sugar,added pecans and topped it with little more choco. chips.. It was awesome.

    Thanks for trying the recipe Priya. I too thought of adding chocolate chips, but decided to keep it on the almost fat-free side.

  18. gg

    Am i glad to see you back in action….

    Congrats on your new home….

    Thanks GG.

  19. Kala

    Welcome back. Was wondering what transpired. Happy you’ve settled well in your new home & look forward to more recipes from your kitchen.

    Thanks Kala.

  20. Rupa

    Welcome back Madhu!
    Thanks for sharing the new recipe.
    We were wondering what had happened ….since you went into hibernation !!

    Thanks Rupa.

  21. Jennifer H

    Can’t wait to try these brownies! Thanks for posting.

    Thanks for visiting Jennifer.

  22. CurryLeaf

    Wow love this Madhu.How r you?I too shifted hometo our own flat and here its a tiresome process.So I am still taking ages to settle down but baking sort of goes on.CONGRATS on your new home.The recipe is too easy and the result is heavenly.

    I’m fine Sweatha. Congrats on your home too. I agree its a lot of work with never-ending to do lists.

  23. Spandana

    Very interesting recipe. I want to try it but can I use the home made yogurt instead of store bought one?

    Spandana, I’m sure you could use home made yogurt too.

  24. Chanie

    Dear Madam,

    I am aching to try this recipe but I’m very allergic to all forms of cocoa or chocolate.
    I can’t seem to get a good taste when I substitute carob powder.
    What do you sugges?

    Thank you.
    Chanie K., Jerusalem / Israel

    Hmm..that’s tough. I immediately thought of carob but you have mentioned that you don’t like the taste. I’m not able to think of anything else. Sorry.

  25. Sanjeeta kk

    Lovely and healthy treat! Can indulge in it guilt free 🙂 Thanks for sharing.

    Thanks Sanjeeta.