Brownie Bites
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1/8th • Old Points: 2 pt • Points+: 3 pt
Servings: 8 • Serving Size: 1/8th • Old Points: 2 pt • Points+: 3 pt
Calories: 103.9 • Fat: 4.3 g • Protein: 1.3 g • Carb: 15.6 g • Fiber: 0.6 g
- 2 tbsp margarine
- 1/3 cup sugar
- 1/4 cup cold water
- 1/2 tsp vanilla
- 1/2 cup flour
- 1/2 tsp baking powder
- 2 tbsp unsweetened cocoa powder
- 2 tbsp chopped walnuts
- nonstick cooking spray
- 1 tsp powdered sugar
In a small saucepan melt margarine, remove from heat. Stir in sugar, vanilla and water. Stir in flour, cocoa powder, and baking powder. Mix well. Stir in chopped nuts.
Spray the bottom of a 8x4x2 inch loaf pan with nonstick spray coating. Pour batter into pan.
Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool thoroughly. Remove from pan. Cut into 8 bars. Sprinkle with powdered sugar.
Love your recipes. The amount of cocoa powder seems to be missing from this one. Can you edit for corrections please? I'd love to try it out!
ReplyDeleteThanks for noticing that!
ReplyDeleteIn the directions it says to stir in flour, cocoa powder and baking powder, but the baking powder is not in the ingredients list? Could you edit the ingredients list? I can't wait to make this!
ReplyDelete1/2 tsp baking powder, thanks for noticing that!
ReplyDeletethis is amazing ,thanks so much for this, i just started w.w and live by your recipes !
ReplyDeleteGreat, love it ! =)
ReplyDeleteLove all your recipes, would like to see one for chicken noodle soup. It's getting to be that time of year, at least here in Pa.
ReplyDeleteChicken noodle soup, great idea!
ReplyDeletetried this recipe and i give it TWO thumbs up!!! i've been trying to get the perfect fudgy brownie but failed each time.. even with the full fat recipes!!
ReplyDeletethe texture for this was just right!! who would've thought that a skinny brownie recipe turned out to be the "perfect" brownie!!
Thanks Sya for commenting!
ReplyDeleteDo you think I could use the ingredients for this brownie mix and then use black beans???
ReplyDeleteI haven't tried it so I'm not sure how they would come out. If you try it let me know!
ReplyDeleteThese look SO delicious! Could I use a different type of sugar other than powdered? All I have at the moment is turbadino..
ReplyDeleteNot bad. I made these for bible study and the kiddos loved them. The adults didn't devour them quite as fast. More of a cake than a brownie, but all in all a decent substitution. I think next time I'll try the black bean brownies and see if their texture is a little closer to what I'm looking for.
ReplyDeleteI love the brownies!!! I wouldn't change a thing. I made them for dessert tonight for family night - I'm sure they will be a hit. We are making brownie sundaes with them. Those who aren't watching their figures will have ice cream - the rest we will top with just cool whip, chocolate sprinkles and a marachino cherry. Love that you have the WW points listed. Keep up the great work - your site is amazing!!!
ReplyDeleteGlad you enjoyed them!
ReplyDeleteI just made these brownies. I realized I didn't have the appropriate pan size, so I had to triple the recipe to get it in the pan. I tasted the batter and it was good. I'd eat that batter any time of the day..
ReplyDeleteThen they came out. Totally not sweet at all. And I can see why you put the powdered sugar on top. It needs it.
That being said, it wasn't horrible. Just very light on sugar and I didn't think it'd be that way, since the batter was good.
Love your recipes. I am wondering can I double this? How can I make 16 servings?
ReplyDeleteThanks!
I just made these and I thought they were great! Thank you for the recipe!!
ReplyDeleteJust made these! We doubled the recipe and then used 2/3 cups whole wheat pasty flour, 1/3 cup all purpose, and added an egg to the liquids. Baked them in mini loaf pans for 15 minutes... SO DELICIOUS!
ReplyDeleteI just made these! I am in love! I made them into small cupcakes because I didn't have the size pan for this, but they still came out great! I think I did something wrong when it came to the flour because I think I can taste it a little bit, so I think I went over a cup just a little bit but I am still very happy! My son loves them too! I kind of can't stop eating them!
ReplyDeleteThis Recipe is a great hit with my two children! they eat them right up! they love it and so do i!
ReplyDeleteI made these today but made them Gluten Free by adding Gluten Free flour and Gluten Free Cocoa Powder. They were ok. Not sure I want to spend 3pts though on a 1/8serving.
ReplyDeleteYUMMY!
ReplyDeleteMade them this afternoon in my Dutch kitchen (yes, I live in Holland and love your recipes!). They came out wonderful and delicious. I had no walnuts, so used pecans, also very good (just a slide difference).
My boyfriend is obsessed with chocolate and I'm a lightweight rower so this is a perfect comprise recipe for us! :)
ReplyDeleteCould you combine this with your black bean brownie recipe and could you use Splenda instead of sugar?
ReplyDeleteI'll start by saying I make at least two of your recipes per week and am IN LOVE. These brownies however...went wrong. I followed the instructions, but mine were super dry. I think next time 15 mins of cooking and maybe I will add in 1/4C apple sauce for moisture. Aside from how dry mine were, I could see it being a great recipe. (I used Splenda vice sugar, but I don't think that was the prob)
ReplyDeletegina, thank you for all the hard work you put into the recipes and posting them online. i just found your site a few weeks ago and i am hooked! about the brownies....would it be possible to put the batter into mini muffin tins to bake them? thank you again!!!
ReplyDeleteMade these and they turned out great. I didn't have the right size pan, so I used a mini loaf pan and only filled four holes. I also left out the nuts. My husband liked them and had no idea they were low fat.
ReplyDeleteMade this for my family tonight. They weren't into it, but I'm the only one on WW so it's hard for them to accept anything out of the norm. I enjoyed them very much. Not too sweet. Had to use sliced almounds because walnuts were not on hand. Next time considering using dried cranberries for more tart and sweetness. Maybe the family will like them then! Thanks for the recipes because without them I'd be starving!
ReplyDeleteJust made this tonight. I used unsweetened almond milk instead, added some flaxseed in the milk, and swapped walnuts with dark chocolate chips. My favorite addition is the 1/2 tso of sea salt that i added. The salty crunch adds another dimension of flavor and texture. Although it came out rather flat and crumbly, it was tasty overall. Thanks for sharing.
ReplyDelete