No Pudge Brownie "Clones"

A delicious reduced fat brownie recipe

Course Dessert

Cuisine American

Keyword Greek Yogurt, No Pudge

Prep Time 10

Cook Time 24

Total Time 34

Servings

Calories 123kcal

Author Anna

6 tablespoons all-purpose flour or 7 tablespoons cake flour (48 grams)
⅛ teaspoon baking soda
⅛ teaspoon salt
½ cup granulated sugar (100 grams)
¼ cup Dutch process cocoa powder (20-24 grams)
1 teaspoon cornstarch
2 tablespoons lightly beaten egg (25 grams)
1 teaspoon vanilla extract
3 ounces or a slightly heaping ⅓ cup of Greek yogurt or prepared chocolate pudding or cottage cheese 4% fat cottage cheese, mostly curds and as little liquid as possible.
3 tablespoons chocolate chips (or to taste)
1 tablespoon cold coffee or water

Preheat oven to 350 degrees F. Line an 8 ½ by 4 ½ inch metal loaf pan with foil and spray with baking spray.
Mix all dry ingredients (flour through cornstarch) together in a bowl. Make a well in the center and add egg, vanilla and yogurt (or pudding). Add 1 tablespoon cold coffee or water.
Mix all the ingredients together and stir in the chocolate chips. Spread in the pan and bake in lower third of the oven for 25 minutes. If using an 8x4 inch pan, it may take up to 35 minutes. Brownies will appear set and internal temperature will top out over 204 degree F. Remove from oven and let cool completely. Lift from pan, peel away foil and cut into squares.

You can also bake these in small silicone loaf pans. To use silicone loaf pans, put about 2 oz (56 grams) of batter in each pan. Bake at 325 degrees F for 18 minutes. Depending on the size of your molds, this should give you six large rectangular brownies.

Serving: 42grams | Calories: 123kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g