80 Reviews of Fudgy Low-Fat Brownies

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.

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: chungry1

On Dec 13, 2007

great recipe! though they are definitely low-fat, they tast like a dessert. i made with splenda, and, if my calculations are correct, 2 points for 1/6 of the recipe! definitely worth it, though i only baked them for 10 minutes. thanks!

From: WaterMelon

On Sep 19, 2003

this is great recipe - low fat or not! but i think 1 cup of sugar is waaay too sweet, so i cut it to 1/2. i used brown sugar, by the way. it's quite cakey though, i've never baked brownies before, so i'm not sure if it's supposed to like that. i topped it with some oatmeal-caramel mixture, and that add a bit a crunch to it. and some toasted walnuts too. all in all, a great treat. i managed to get about 30 slices.

From: Chef #48136

On May 23, 2003

Oh wow, wow, wow! These brownies were dark and fudgy and delicious! Absolutely amazing. This isn't one of those "good for low fat" recipes; this is just plain GOOD. Good even for those who couldn't care less about low fat. In order to get just 8 brownies, I halved the recipe (used just an egg white) and baked in a loaf pan. Excellent. Very highly recommended.

From: Mary Scheffert

On Oct 20, 2002

Moist, fudgy - totally yummy. I also added about a 1/2 cup of roughly chopped walnuts, and although they didn't need it - I frosted them. These are really good if you want lots of chocolate flavor with very little guilt! I will make these again, but may have to double the recipe next time! -M

From: ZJDad

On Jul 6, 2005

I recently made these brownies, and found I had no eggs. So I decided to try something new, and I added low-fat vanilla yogurt in its place... It made the brownies more cake like. I must say I was surprised, but they actually came out better w/ the yogurt. This is a good recipe for people looking for a low-fat easy to make brownie.

From: AKillian24

On Dec 17, 2007

These are super fudgy! I halved th recipe, used a smaller pan and baked them for 5 minutes less. I used DARK Hershey's cocoa, and my brownies almost look black.. but absolutely melt in my mouth. So rich and gooey. I left them in the pan for 10-15 minutes before cutting them, and had no problems at all. Thanks!

From: Denise in da Kitchen

On Aug 6, 2004

DD made these today and although they were not as fudgy as I had expected, they were very good for a low fat brownie. DD follwed directions exactly, except did not hear timer so they cooked about 10 minutes longer than directed. They were a rich, deep dark cocolate cake-like brownie. DH loved them and DD put chocolate sauce on them (a true chocoholic!) I think these appeal to people that really like a dark, almost bitter chocolate. They are not too sweet. Thanks Derf for a real keeper.

From: Sueie

On Feb 11, 2003

Without repeating what everyone else said, these were great. Much better than ones based on prune puree.