| Level: | Easy |
| Total: | 2 hr 5 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 45 min |
| Yield: | 16 (2-inch) square brownies |
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons canola or other neutral tasting oil
- 4 ounces semisweet chocolate, coarsely chopped
- 3/4 cup packed dark brown sugar
- 1/4 cup white sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine salt
- 2 large eggs, cold
- 1 tablespoon cold brewed coffee
- 1/4 cup cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
Instructions
- Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely.
- Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.)
- Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.
- Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicon).
- Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into 2-inch squares. Serve. Store extra brownies in a tightly sealed container at room temperature for up to 3 days.
Nutrition Facts
| Calories | 158 calorie |
| Total Fat | 7 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 32 milligrams |
| Sodium | 104 milligrams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 0.5 grams |
| Protein | 2 grams |
| Sugar | 17 grams |
Reviews
delicious and easy to make. It’s rich but not heavy. Feel good to have the fewer calories
A family favorite. Have made these for years and their rich, moist, chocolate decadence beats the competition, and with fewer calories!
I just made these and added a small handful (probably a 1/3 cup) of semisweet chocolate chips at the end and it made them nice and fudgy. I love these. This is now my go-to recipe for brownies.
I recently made these brownies for my family and they absolutely loved them! i cut them in very small pieces and they lasted a few days in our house. I wish they were a bit more fudgey though, maybe ill add extra chocolate before putting them in the oven, or add a little peanut butter to the melted chocolate. Either way these brownies are amazing and i will definitely be making them again.
My husband refused to believe these were healthier brownies! They were moist, chocolately and delicious! The only change I made was to use a tablespoon of dutch processed cocoa water (a tsp of cocoa mixed in a Tbsp of water, as we don’t drink coffee). Wonderful recipe!
The best reduced fat brownies I’ve ever tested. If I’d didn’t know they were healthier version I would have never thought twice about it, they tasted like the real thing! I am really impressed, this is my new go to brownie recipe even when healthy brownies aren’t necessary, no reason to make any other since these were so good:
I thought this recipe was great, given I made a few alterations to it. I substituted out the white flour for whole wheat, the canola oil for sweet almond oil, and only used the 3/4c. of brown sugar (no white sugar. Instead of the white sugar, I put 1 extra oz of chocolate chips sprinkled on the top. I also used a tbsp of butter maple syrup instead of the coffee. I don’t have an 8 x 8, so I used a glass 9 x 9, and baked it for 36 minutes. They were moist and fudgy. I am on the weight watchers program, and my altered recipe turned out great, and only 4pts a piece (For 16 servings Hope you enjoy!
Pretty good. I used Earth Balance because I don’t want real butter. The taste is not as rich as what I am used to and these need walnuts, however, they came out perfectly at 25 mins. I used a metal 8×8 brownie pan and 40 mins. like the recipe calls for would have burnt them to a crisp. The foil lining is brilliant and allowed me to lift them out and cut them perfectly. I am going to do that in future for all brownies because they are usually a mess.
So tasty! And it’s nice to know that they are “healthy.” The only thing that you need to watch is not to overcook them – then they obviously become like cake.
I didn’t think these brownies had enough flavor. They didn’t taste like boxed brownies like I like. They also came out way flaky on the top. Not the biggest fan.