EveryWoman Fitness

Be healthy, not perfect.

Cocoa Brownies

Shape magazine has a recipe in the September 2008 issue for Cocoa Brownies and I just made them, with a few substitutions. I omitted the 2 T. of coffee and substituted ½ c. of buttermilk for the ½ c. nonfat Greek yogurt. (who has Greek yogurt in their frig?? I know, you are wondering who has buttermilk in their frig? I use it for baking…) The review from my 7-year-old daughter Jill is a 10, but I give it a 7. The chocolate chips help make it more appealing- not as good as the NoPudge (see the Favorites link)

Cocoa Brownies (114 cal. And 5 g. fat per 2 inch brownie square)

¾ cup flour
½ cup unsweetened cocoa
¼ tsp. Salt
½ tsp. Baking powder
4 T. unsalted butter, at room temp
2/3 cup sugar
1 large egg
2 egg whites
1 tsp. Vanilla
2 T. brewed strong coffee, cooled to room temp
½ cup nonfat Greek yogurt
¼ cup mini semisweet chocolate chips
¼ cup chopped walnuts (optional)

Preheat oven to 350 F. Line an 8-inch square baking pan with foil and spray with cooking spray. In a medium bowl, whisk together the flour, cocoa, salt and baking powder. Set aside.

With an electric mixer, cream butter and sugar at medium speed for 2 to 3 minutes. Add egg, egg whites, vanilla and coffee. Continue beating until incorporated.

Scrape sides of bowl and reduce mixer to low speed. Slowly add flour mixture, followed by yogurt, and mix gently until just combined. Stir in chocolate chips and walnuts.

Spread in pan and bake for 20 minutes. Cool on wire rack.

Enjoy!