Friday, June 5, 2009

Reduced Fat Espresso Brownies

Tomorrow I'm going camping with my friends, and I wanted to gear up with some crowd-friendly, easy to eat food. For some reason, brownies seemed to make sense. I went browsing on and I found a recipe by Giada de Laurentiis for espresso brownies. Her recipe had a box brownie mix base but was amped up with espresso made from espresso powder, chocolate chips, and an espresso frosting. While I am not one to normally use boxed mixes, I am a busy lady and if using a box mix is the only way I can have time to make brownies, then box mix it is! With all the additions to the mix, I'm sure you can fool a lot of people into thinking this is a homemade product.

Because I will be traveling, I decided to nix the frosting of the original recipe and instead add an extra sprinkle of chocolate chips as well as chunks of walnuts. Instead of making espresso from espresso powder and water, I used freshly brewed espresso. Also, to lighten the calorie and fat load, I used only egg whites and substituted applesauce for the oil. The result is a brownie that is still quite rich despite the use of egg whites and applesauce, with lots of bittersweet chocolate flavor and crunchy walnuts. The flavor of the espresso accentuates the chocolate and balances the sweetness of the brownie mix.

Reduced Fat Espresso Brownies

1 (19.8 oz) box fudge-style brownie mix (I used Duncan Hines)
4 egg whites
1/2 cup applesauce
1/4 cup freshly brewed espresso (or very strong coffee)
1 cup semi-sweet chocolate chips
1/2 cup coarsely-chopped walnuts
non-stick cooking spray

1. Preheat oven to 350 degrees F.
2. Blend the brownie mix, egg whites, applesauce, and espresso until the mix is moistened. Make sure the coffee or espresso are not really hot because it could scramble the egg white into the mix (yuck).
3. Fold in half of the nuts and 3/4 of the chocolate chips into the mix.
4. Spray a 9x13" baking pan with cooking spray. Pour in the brownie mix and sprinkle with the remaining chocolate chips and nuts.
5. Bake the brownies for 27-30 minutes or until the brownies shrink away from the edges and a toothpick inserted into the center comes out with a few moist crumbs.
6. Allow to cool before cutting.

Makes 24 brownies
Per brownie:
Calories: 169
Fat: 7.4 g
Saturated fat: 2.2 g
Cholesterol: 2 mg
Sodium: 92 mg
Carbohydrates: 24.5 g
Sugar: 4.2 g
Protein: 2.8 g


  1. Hi Cassandera,

    Stumbled on your blog thru the 'next blog' button and got hooked by the brownies.
    I am usually a make from scratch kinda girl but the brownies look yummy. Will try the recipe soon.
    Love ur blog. How did u get the label cloud? It is so cool :)

  2. Thanks for stopping by! I hope you enjoy the brownies.

    As for the label cloud, I altered the html of the blogger template using the code from
    I actually found a lot of codes that didn't work, so I was happy to find one that actually worked! To change the colors of the label cloud from the default green, you can look up RGB values in a search engine and find what you want to change in the code to customize it. I hope that helps!

  3. I have to cut back on carb's and food with starch...but EVERYTHING has carb's especially my favorite foods like pasta, potatoes, cheese...uggg...I don't would like to starve to death!. I want to do this for healthcare reasons....
    Also visit my webpage Althea Puthoff @

    1. I have cut back a lot on carbs since this post over 2 years ago. You can see what I'm doing now for some ideas on how to cut back, if that's what you want to try. Cheese at least doesn't have carbs, thank goodness! It's my favorite splurge! What if you try to cut carbs on 1 meal a day? Maybe at dinner time, instead of having potatoes or pasta, have a piece of grilled meat, some roasted starchy vegetable, like carrots or parsnips, and a green vegetable? Slowly ease into it, and I'm sure you can do it :)

  4. Reduced fat espresso brownies are shared in the post here. Useful post


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