Fudgy Low-Fat Brownies

From: FoodieFanatic

On Mar 13, 2008

I liked the fact these were so low in fat. I don't feel so guilty about indulging! I did add walnuts, as I love lots of nuts in my brownies. Thanks Derf. Diane

From: SusieQusie

On Mar 10, 2008

Considering the low-sin factor, these chocolate treats are excellent! I subbed 3/4 cup of Splenda for the sugar and needed just a little more to get the sweetness I like. I may try adding ¼ cup Splenda brown sugar next time. Then I added 2 tsp instant coffee to help in disguising the Splenda aftertaste. Baked for 20 minutes, the brownies did not rise very much but were gooey and terrific warm from the oven. How do they taste cool? I am sure I will never know! Thanks for sharing a winner of a recipe!

From: Meredith K.

On Jun 29, 2003

These are very good! I didn't have low-fat margarine, but I;m sure they're still relatively kow-fat. My only complaint is that they;re a bit gooey (hot knife is definitely the key to cutting them up!) — so next time I may try adding a bit more flour. I may also try cutting down a bit on the sugar — they're plenty sweet! The family liked them, and they didn't even know they're low fat!

From: bevg

On Sep 9, 2002

This has a half cup of cocoa powder listed in the ingedients but doesn't say when to add it to the recipe. I combined it in with the flour, baking soda and salt and it turned out just wonderful. Great tasting brownies. Very delicious with the Raspberry Orange sauce.