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Nutrition Facts
Serving Size 1 mini brownie points 22g Recipe makes 32 mini brownie points)
Calories 95
Calories from Fat 45		(47%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 33mg		1%
Potassium 45mg		1%
Total Carbohydrate 13.1g		4%
	Dietary Fiber 0.7g	2%
	Sugars 9.9g
Protein 1.1g		2%
how is this calculated?

Brownie Points!

Recipe #180408 | 45 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Sharon123
Aug 2, 2006

You will score points for this one! Adapted from the Great Good Food Luscious Lower Fat Cooking by Julee Rosso!

32 mini brownie points (change servings and units)

Ingredients

3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semi-sweet chocolate chips
1 teaspoon vanilla
1/4 cup vegetable oil (canola is good)
2/3 cup sugar
1 large egg
1 egg white

Directions

1
Preheat oven to 325°F.
2
Lightly spray a 9-inch square pan with oil.
3
In small bowl, combine flour, baking soda, and salt; set aside.
4
In large bowl, combine chocolate chips and vanilla.
5
In saucepan, combine oil, sugar, and 2 Tbsp of water. Bring the mixture to a boil. Pour hot mixture over the chips and stir well. Add egg and egg white, and stir. Mix in the flour mixture. Pour the batter into the pan and spread evenly.
6
Bake for 20- 25 minutes. Make sure not to overcook! These should be slightly underdone for nice, chewy brownies. Cut while still warm from the oven into 1-inch squares (or diamonds), and cool before removing from pan.

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Featured Reviews for This Recipe

From: internetnut

On Jun 3, 2008

I gave this recipe 4 stars. I made this for Cameraless Chef 2008. My family really enjoyed these brownies. Oh these are so yummy! They are so full of chocolate flavor. I must admit I was a little worried about my batter. My chocolate mix cooled way to fast and was a bit hard to mix by whisk. But once I was able to mix it by spoon the batter was thick like fudge but still easy to spread. My brownies took a extra 10 minutes in my oven (I need a new one). I loved the crunchy/flakey, outsides and chewy insides. These are so good. Thanks so much for posting a yummy recipe. Christine (internetnut)

1 person found this review helpful

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From: Studentchef

On Jul 4, 2007

These were really nice and moist. I decided to only cook this for 20 minutes because I really love moist brownies. Some of the chocolate chips kind of help keep shape, so it had a melt in your mouth taste to it.

1 person found this review helpful

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From: Chef #736164

On Sep 10, 2009

i also had the same experience, in that they took TWICE as long to bake. i did bake them in glass so that maybe had part to do with it.. TEXTURE: nice crunchy outside, and soft inside FLAVOR: pretty good, but the chocolate taste from the choc chips just is not doing it for me. I prefer cocoa or a good baking chocolate. I do like that they use Less oil than my usual recipe- a lot less guilt!

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From: HokiesLady

On Nov 9, 2008

Chocolate heaven is all wrapped up in these little bites! The flavor is fantastic. I followed the recipe exactly (even the canola oil as that is what I always use) It took 25 minutes in my oven and they came out perfect. We loved how there was a flaky top and ooey-gooey centers. My DS even liked an edge piece because they were so moist! Thanks Sharon! Made for your win in Tic Tac Toe in Safari Cooking Club!

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Read all 4 reviews