Back to School Brownies

Pack a homemade goodie in any
lunchbox and you’ve made someone’s
day! Usually the key to moist brownies is
loads of butter or fat, but this moist, fudgy
recipe is actually a treat you’ll be happy
to serve your healthy family. Remember,
measure the flour carefully and be careful
to bake the brownies just until set,
removing them from the oven before they
dry out.

Calories: 186
Fat: 9.1g
Saturated fat 4.2g
Monounsaturated fat 2.2g
Polyunsaturated fat 1.7g
Protein: 2.8g
Carbohydrate: 25.4g
Fiber: 1.4g
Cholesterol: 30mg
Iron: 0.9mg
Sodium: 74mg
Calcium: 23mg



• ¾ cup (3.38 ounces) all-purpose flour
• 1 cup granulated sugar
• ¾ cup unsweetened cocoa powder
• ½ cup packed brown sugar
• ½ teaspoon baking powder
• ¼ teaspoon table salt
• 1 cup bittersweet chocolate chunks, divided
• 1/3 cup fat-free milk
• 6 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• ½ cup chopped walnuts, divided
• Cooking spray

Prep Time: 15 minutes

Total Time: 45 minutes

1.Preheat oven to 350 degrees.
2.Lightly spoon flour into dry measuring cup and level with a knife (or weigh the flour).
3.Combine flour and next 5 ingredients (through salt) in a large bowl, whisking gently to combine.
4.Mix ½ cup chocolate chunks and milk in microwave-safe bowl. Microwave on HIGH for 1 minute, stirring after 30 seconds. Stir in butter, vanilla and eggs to combine well.
5.Add warm milk mixture, remaining chocolate chunks and ¼ cup nuts to the flour mixture and stir to combine.
6.Pour batter into 9-inch square metal baking pan coated with cooking spray. Sprinkle remaining nuts on top.
7.Bake at 350 degrees for 19 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging to it. Cool in the pan on a rack. Cut into 20 squares when cool.

Yield: 20 servings of 1 brownie each

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Bon appetite!