Fudgy Low-Fat Brownies

Valentine’s Day is fast approaching which seems to be all about chocolate. Give these moist, chocolaty, and low-fat brownies to your sweetie. You’ll be showing your love by not overloading your Valentine with zillions of calories.

  • 1 1/2 Teaspoons Instant Espresso Coffee
  • 1 Teaspoon Hot Water
  • 3/4 Cup Unbleached Flour
  • 1/2 Cup Unsweetened Cocoa
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Kosher Salt
  • 3 Tablespoons Butter
  • 3/4 Cup Sugar
  • 2 Large Egg Whites
  • 1/4 Cup Dark Corn Syrup
  • 1 1/2 Teaspoons Vanilla Extract
  1. Preheat your oven to 350 degrees.
  2. Grease or line with parchment paper 8 inch square baking pan. Set aside.
  3. In small-size bowl dissolve espresso in hot water. Set aside.
  4. In large-size bowl combine flour, cocoa, baking powder, and kosher salt.
  5. In 2 quart saucepan, melt butter over a low heat. Remove from heat. With wooden spoon, stir in sugar, egg whites, corn syrup, vanilla, and espresso liquid until just blended. Make sure not to over mix.
  6. Pour batter into prepared pan.
  7. Place in oven and bake 20 minutes. Remember that each oven heats differently so make sure to do the toothpick test (insert in center and if it comes out clean it’s done).
  8. Remove from oven and cool completely in pan.
  9. When brownies have cooled, cut them into 4 strips, then cut each strip crosswise into 4 pieces. If brownies are difficult to cut, use a knife dipped in hot water and dried. Repeat as necessary.
  10. Makes 16 Brownies
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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