Double Chocolate Skinny Brownies

Ready for the freezer!

These taste like Ghirardelli brownies but are much lower in calories. At 107 calories a serving, this brownie isn't a splurge, it's a nightly mission! They're intensely chocolatey and have a balance of fudge and cake-like texture.

They're easy to make and store very well in the freezer for portion control. For a brownie they have some pretty impressive nutritional stats. They clock in at 6.1g grams of sugar and only 12.6 grams of carbs per serving.

I recommend eating these warm and serving with ice cream. Due to their intensity, these require a flourish of ice cream to mellow everything into a balanced bite. They're so freaking good and are perfect for nightly fridge rummages. Each night at around 10 p.m. I slowly pull open the freezer, grab a rewrapped square, unwrap and pop it on a plate to thaw in the microwave. Then I add just a tablespoon of full fat ice cream on top for a brownie that reminds me of the brownie sundaes I relish for dessert when dining out.

Below is the recipe.

NOTES:

• Eat these warm with a tablespoon of ice cream. Due to their intensely chocolate flavor and texture, I wouldn't snack on these plain.
• Swerve measures 1:1 with granulated sugar. If using a different sugar substitute follow conversions on package.
• To freeze, wrap each brownie in plastic and put in freezer bag. These last at least 3 weeks in the freezer.
• If you don't have red wine, use coffee or espresso.
• If using other brands of chocolate chips, the calorie and sugar count will be higher. Lily's is sweetened with stevia.

RECIPE

{Click here to print}

16 Servings
Per serving: 107 cals/5.3g total fat/3g saturated fat/12.6g carbs/2.8g fiber/6.1g sugar/2.3g protein

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1/2 cup Swerve granulated sugar
1/2 cup granulated white sugar
1/4 cup of unsalted butter
2 large eggs at room temperature
1 egg white
1 teaspoon vanilla extract
1/4 cup red wine [I use pinot noir] or coffee, at room temperature
1/2 cup Lily's semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line 8x8 square baking dish with parchment and spray bottom with cooking spray. Whisk dry ingredients [flour-sugar]. In a microwave safe bowl warm butter at 50% power for approximately 30 seconds or until warmed and soft. In a stand mixer beat using the whisk, whisk the butter, then add eggs, vanilla and wine until combined. Switch to paddle attachment and combine the dry ingredient allowing some of the dry ingredients to not mix all the way through. Fold in chocolate chips which will incorporate all the dry ingredients together without over mixing. Bake for 25-30 minutes or until toothpick has a couple crumbs left. Allow to cool in pan for 15 minutes. Then transfer to a wire wrack to cool completely.

Inspired by sweetphi.com's Red Wine Brownies.