ATK Fudgy Low-Fat Brownies Recipe

ATK Fudgy Low-Fat Brownies


  • 3/4 c. flour
  • 1/3 c. cocoa powder (Dutch-processed is recommended)
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 oz. bittersweet chocolate, chopped
  • 2 T. unsalted butter
  • 2 T. low-fat sour cream
  • 1 T. chocolate syrup
  • 2 tsp. vanilla extract
  • 1 large egg + 1 egg white
  • 1 c. sugar

How to make ATK Fudgy Low-Fat Brownies

I got this recipe from the America's Test Kitchen 2008 cookbook. While they've never steered me wrong, I find there's something weird about this recipe. It doesn't seem to have enough wet ingredients in it to turn out right. But here's what they say to do:

1. Adjust oven rack to middle position and preheat to 350 degrees (F). Fold 2 12-inch pieces of foil or parchment paper into an 8-inch square baking pan, perpendicular to each other, with foil flaps sticking out for easy removal. Spray foil with cooking spray.

2. Whisk flour, cocoa, baking powder and salt together in a medium bowl. Melt bittersweet chocolate and butter in a large bowl until smooth (I did mine in the microwave on high for 1 minute). Cool 2-3 minutes, then whisk in sour cream, chocolate syrup, vanilla, egg, egg white and sugar. Using a rubber spatula, fold dry ingredients into the chocolate mixture until combined.

3. Pour the batter into the pan (here is where I had trouble, as mine didn't pour so much as form a doughy glob--wtf??), spread into corners and level surface with spatula. Bake until slightly puffed and a toothpick inserted in the center comes out with a fiew sticky crumbs attached, 20 to 25 minutes. Cool brownies completely in the pan on a wire rack, at least 1 hour. Remove from pan using foil handles. Cut into 2-inch squares and serve. To keep brownies moist, do not cut until ready to serve (can be wrapped in plastic and refrigerated for 3 days).
Question from the Chef

“What's your favorite brownie recipe?”

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