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.