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Love From The Oven

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More Fudge Less Pudge Fat Free Brownie Recipe

It’s that time of year again. You know, that whole workout more, eat less, get fit time of year. I usually don’t set any lofty goals that have a high likelihood of failure. I’m a realist, and I know that if I say “I will never eat sugar again”, I will most likely end up consuming 28,649 calories worth of raw cookie dough by the end of the week. I just don’t do well with deprivation. I do better with things like, well, brownies.

While I’m certain that having no desserts at all would be a super healthy choice, I know that’s not realistic for me. Hey, at least I’m honest, and I own it. I do believe that there is a happy medium and whenever I can I like to try and “make over” some of our favorite dessert recipes.

The dessert that disappears fastest in our house is brownies. If a pan of brownies lasts 36 hours around here, it’s probably because someone hid them, and hid them really well. If I’m making brownies just for us to have (versus to take to a get together), I often make No Pudge Brownies or the Trader Joe equivalent, Reduced Guilt Brownies. These are both delicious fat free brownie mixes that you simply add a container of yogurt to, pop in the oven and voila – a lighter brownie. I’m not going to lie to you and say that they taste like some triple chocolate warm and gooey brownie a la mode at a gourmet bakery. Those brownies likely have a stick of butter per serving in them, which is why they taste like little bites of heaven. What I will say about the No Pudge/Reduced Guilt Brownies is that my extraordinarily picky daughter, and brownie (of the stick of butter variety) loving husband both really like them. So basically they don’t suck and are pretty darn delicious given the fact they are fat free.

As much as I love both of these mixes, I’ve been wanting to find a way to make them myself. Turns out it wasn’t all that hard. And by making them from scratch I was able to switch the all purpose flour to whole wheat flour, making these fat free whole wheat brownies. That’s practically health food – move over brussels sprouts! Well, maybe not quite, but it’s a family pleasing dessert that is probably a much better option than regular brownies. Want to make some? Here’s what you need…

More Fudge Less Pudge Brownie Recipe (No Pudge Brownie Copycat Recipe)
Adapted from Food.com No Pudge Brownie Clone Recipe

3/4 cup white whole wheat flour (all purpose flour can be used)
1 cup sugar
1/2 cup dark cocoa (regular cocoa can be used in place of dark cocoa, I just prefer dark cocoa/chocolate in everything)
2 teaspoons cornstartch
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg white (optional – the egg white creates a more cake like brownie)
1 tsp vanilla
2 containers of fat free vanilla yogurt (I like the Dannon Greek Vanilla Yogurt)
Nonstick Cooking Spray
You can always get creative and add in things like nuts, dried fruits, peanut butter or chocolate chips to the mix. 

Preheat Oven to 350 degrees F

Mix flour, sugar, cocoa, cornstarch, baking soda and salt in a bowl. Add in yogurt, vanilla and optional egg white. Stir well to combine. The mixture is fairly dry and thick, and will take a bit of work to fully combine.

Spread into a 8×8 pan that has been sprayed with nonstick cooking spray. Bake for approx 25 minutes. Allow to cool if that’s your thing, otherwise grab a fork and dig in.

These won’t be the most decadent and rich brownies you have ever had, but they make a pretty darn yummy fat free chocolate dessert that you won’t have to feel totally guilty about, and that counts for something.

More Fudge Less Pudge Brownie Recipe

Enjoy more fudge than pudge with this lightened up brownie recipe.  Easy and delicious!

About author Christi Johnstone of Love From The Oven

Christi is the baker, cook, blogger, food photographer, recipe developer and sprinkle lover behind Love From The Oven. As a busy mom, it's important to Christi that her recipes are family-friendly and picky eater approved. In addition to running Love From The Oven, Christi is the author of The My Little Pony Baking Book and Smart Cookie, and the co-author of Peeps-A-Licious.
Interested in working with Christi? please contact her by email.
This post may contain affiliate links, please see our disclosure policy.

Home » Baking & Sweets » Brownies and Bars » More Fudge Less Pudge Fat Free Brownie Recipe

#LoveFromTheOven Brownies and Bars
January 4, 2012 by LOVE FROM THE OVEN

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  1. Belinda says

    July 16, 2013 at 7:47 pm

    Hi, I have just come across this recipe and need to make these brownies. I am in Australia and we do not have this yoghurt so was just hoping you could please tell what size the containers are.
    Many thanks 🙂

    Reply
    • Christi @ Love From The Oven says

      July 16, 2013 at 9:22 pm

      Belinda – each container is 5.3 oz, I believe they measure about 1/3-1/2 a cup per container. Hope that helps!

      Reply
  2. Anna says

    June 19, 2020 at 4:16 am

    could you use almond flour in place of the whole wheat flour?

    Reply
    • Christi Johnstone says

      June 20, 2020 at 2:27 pm

      Anna, we have a nut allergy in my family so I have no experience with any nut based flours and thus would not be able to advise. Sorry.

      Reply
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Hi, I'm Christi I love sharing easy & delicious recipes that your family & friends will love. I'm a mom, cookbook author...Read More

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