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Weight Watcher Brownies

Low-fat brownies made with eggs, chocolate, applesauce, cocoa, baking powder, baking soda, and sweetener, baked in mini loaf pans.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Chocolate and cocoa work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 165 recipes. Both carry 2-ethyl-3,6-dimethylpyrazine, which smells roasted, nutty. The science ↓

Weight Watcher Brownies

Oven350°F
Time18 minutes

Ingredients

Directions

Make the batter

  1. Put all ingredients in a blender and mix well.

Bake

  1. Spray 2 mini-loaf pans with Pam and pour in the batter.

  2. Bake at 350°F for 18 minutes.

  3. Don't overbake; the brownies should be chewy.

Nutrition, whole recipe (rough)

688Calories
21 gProtein
15 gFat
113 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Egg1 large egg (50g)78

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + cocoatop 9% of all pairs
    Smell alikemoderate
    Cooked together165 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

  2. Egg + chocolatetop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

  3. Egg + cocoatop 29% of all pairs
    Smell alikelow
    Cooked together582 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter and add structure as they set during baking.
Applesauce
Adds moisture and tenderness in place of some fat.
Cocoa
Gives the brownies their chocolate flavour and dark colour.
Baking powder
Releases gas in the batter to help it rise and lighten.
Sweet & low
Provides sweetness without sugar.

The step that matters

Don't overbake. Brownies keep cooking after they leave the oven. Baking too long dries the batter and sets it firm, so the centre loses the moist, chewy texture the recipe is aiming for.

Swap the cocoa

How well each one fits the dish's main ingredients (egg, chocolate):

  1. Pecansfits better
  2. Peanutfits better
  3. Hazelnutfits better
  4. Cocoathe original

Fit is the average pairing score against egg, chocolate. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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