Wednesday, October 27, 2010

Weight Watchers Cocoa Brownies

Photo from Weight Watchers-The star with JH means that it's one of Jennifer Hudson's picks

I often overlook or underestimate Weight Watchers recipes.  I don’t know why....I typically love the recipes from their website when I make them.  I have been on a brownie kick lately.  I am perpetually on a chocolate kick, but lately it’s been brownies.  I tried making the Pumpkin Swirl Brownies from the Happy Herbivore last week, but I changed the sugar around so much, that they didn’t turn out right for me.  I love the Happy Herbivore’s recipes, but I am afraid I had to alter the sugar so much on this recipe that it just didn’t work.  So I have been on the hunt for another brownie recipe.  I found this one the other day on Weight Watchers and I decided to try it because I have some vanilla soy yogurt that needs to be used up before the expiration date.  The good news is that I still have some yogurt left, so I might be making this recipe again this weekend!  I will make note of any modifications I made to the original recipe. 

Weight Watchers Cocoa Brownies

-3/4 cup unsweetened cocoa
-3/4 cup sugar (I used ¼ cup of agave nectar and ½ cup Truvia…..I am planning on adding a little more sweetener next time. 
-1/2 cup all purpose flour (I used ¾ cup of whole wheat flour)
-1/2 tsp baking powder
-1/2 tsp salt
-1/2 cup low fat plain yogurt (I used vanilla soy yogurt-I am impressed that this was the only modification I had to make to make this recipe vegan)
-2 TBSP vanilla extract
-non-dairy milk (I used some almond milk because the batter was too dry-the original recipe does not call for this.)
-cooking spray
-powdered sugar (*optional* I sprinkled 1 tsp of powdered sugar on top of each brownie-definitely a nice touch.)

Preheat oven to 350 degrees.

Whisk the cocoa powder, sugar (dry-if using agave nectar for part of the recipe, add it to the wet ingredients), flour, baking powder and salt in a large bowl.  Then use a spoon to stir in the yogurt, agave nectar (if using) and vanilla.  This was when I added in some almond milk because the batter was too dry. 

Spray an 8 x 8 baking pan with non-stick cooking spray.  Spread the batter evenly into the pan. 

Bake until toothpick comes out with a few moist crumbs attached.  The Weight Watchers recipe says for 20 minutes but for me, it was about 30-35 minutes.  Cool for 15 minutes (it was more like 5 for me) and then cut into squares.  When serving, sprinkle the powdered sugar on top of each square.  Another nice touch is to serve with vegan vanilla ice cream. 


  1. Yummmmm yummy yummy! I've been on such a salty food kick that now I'm craving chocolate, so I think I might just have to try these... :)

  2. Wow, that sounds amazing!!! How many points is in each one?

  3. Based on the way I made them, they came out to be 3 pts for 1/4 of the recipe! Very low point for brownies! :)

  4. Wow! I made these many months ago...3 points for 1/4 pan of brownies? Yes please.

  5. Yes, I just used whole wheat flour, a mix of agave nectar and Truvia. They are great! Last time I made them, I even threw in a little pumpkin b/c I needed to use it up!