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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (49g) Recipe makes 12 servings |
||
| Calories 147 | ||
| Calories from Fat 53 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.9g | 9% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 60mg | 2% | |
| Potassium 176mg | 5% | |
| Total Carbohydrate 21.4g | 7% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 15.2g | ||
| Protein 4.6g | 9% | |
Ingredients
- 6 ounces semi-sweet chocolate chips or carob chips
- 1 tablespoon butter
- 3/4 cup quick oats
- 1/3 cup unsweetened toasted wheat germ
- 1/3 cup non-fat powdered milk
- 1/2 teaspoon baking powder
- 1/2 cup chopped nuts (optional)
- 4 large egg whites or 2 large eggs
- 1/3 cup raw sugar or granulated sugar
- 1 teaspoon vanilla
Directions
1
Melt chocolate chips and butter in the microwave about 45 seconds; stirring occasionally until completely melted; set aside.2
Combine the dry ingredients, except for sugar, in a bowl.3
In another large bowl, beat egg whites with sugar and vanilla until slightly thick.4
Stir in chocolate mixture and then the dry ingredients.5
Spread into an 8-inch square baking dish sprayed with cooking spray.6
Bake at 350° for 25-30 minutes; until edges are firm and top is crisp.7
Cool completely before cutting into bars.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Bars > Brownies
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 60 mins
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: emily hauer
On Jul 30, 2005
These are so easy to mix up and they are intensely chocolately. Mine were a bit crumbly, but I wonder if that's because I used egg whites from a carton and just measured enough for the equivalent of 2 eggs? And maybe that wasn't quite enough total liquid. I will make these every time I need a brownie fix, since they are so much better nutritionally than regular brownies.
From: Chef #451167
On Feb 16, 2007
Yay for 1.8g fiber per brownie! Mine were not crumbly, but I upped the butter to 2T. I will only bake them 23-25 min. next time so they don't dry out (I baked them about 26 min. this time), but the flavor is good and you don't taste the wheat germ. I even substituted splenda and they turned out OK.
From: ladypit
On Jun 15, 2006
Yummy brownies. I made these exactly as written, eyeballing the amount of chocolate chips needed. VERY crumbly though, and sort of difficult to eat. Would be the good basis for a brownie sundae with low fat/low sugar vanilla ice cream (since then you wouldn't care if they crumbled since it would be in a bowl!).
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