Low-Fat Chocolate Walnut Brownies Recipe

Name: Low-Fat Chocolate Walnut Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. reduced-calorie margarine, softened; 2/3 c. sugar; 3 Tbsp. evaporated skimmed milk; 1 tsp. vanilla extract; 1/3 c. unsweetened cocoa; 1/2 tsp. salt; vegetable cooking spray; 1/2 c. egg substitute; 2/3 c. all-purpose flour; 1/2 tsp. baking powder; 3 Tbsp. diced walnuts

Servings: persons

2/3 c. reduced-calorie margarine, softened
2/3 c. sugar
3 Tbsp. evaporated skimmed milk
1 tsp. vanilla extract
1/3 c. unsweetened cocoa
1/2 tsp. salt
vegetable cooking spray
1/2 c. egg substitute
2/3 c. all-purpose flour
1/2 tsp. baking powder
3 Tbsp. diced walnuts

1
Cream the margarine.
2
Gradually add sugar, 1 tablespoon at a time, beating well at medium speed on an electric mixer.
3
Add egg substitute, evaporated milk and vanilla; beat well.
4
Combine flour, cocoa, baking powder and salt.
5
Add to creamed mixture; mix well.
6
Stir in walnuts.
7
Spoon into an 8-inch square pan coated with cooking spray.
8
Bake at 325u00b0 for 30 minutes, or until a wooden pick inserted in center comes out clean.
9
Cool on a wire rack; cut into squares.
10
Yields 16 servings.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 c. reduced-calorie margarine, softened, 2/3 c. sugar, 3 Tbsp. evaporated skimmed milk, 1 tsp. vanilla extract, and more.

Yes, Low-Fat Chocolate Walnut Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Fat Chocolate Walnut Brownies

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