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Enlitened Walnut Fudge Brownies
Source: dlife

Warm chocolate, walnut, coffee, and almond brownies.

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 112.0
Total Carbs 19.5 g
Dietary Fiber 1.8 g
Sugars 12.1 g
Total Fat 8.3 g
Saturated Fat 1.2 g
Unsaturated Fat 4.2 g
Potassium 202.5 mg
Protein 3.4 g
Sodium 80.0 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Meat , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  eggs
1 each  egg whites
0.3333 cup  walnut oil
0 3/4 cup  sweetener (sugar substitute)
0 1/4 cup  white all purpose flour
0 1/4 cup  whole wheat flour
1 tsp  low sodium baking powder
0 1/2 tsp  baking soda
1 pinch  salt
0 1/4 cup  ground almonds
0 1/2 cup  instant coffee
0 1/2 cup  unsweetened cocoa powder
1 tsp  vanilla extract
  1. Preheat oven to 350 degrees F. Line an 8-inch square baking pan with baking paper.
  2. With an electric mixer on a high setting, beat the eggs, slowly adding the oil and sugar substitute until the mixture gets thick.
  3. Sift the flours with the baking powder, baking soda, and salt. Add the chopped nuts.
  4. Mix the coffee, cocoa, and vanilla extract.
  5. Mixing by hand with a wooden spoon, add the flour and coffee mixtures, alternating between the two.
  6. Pour into the prepared pan and bake for 25-30 minutes. When the top is just firm to the touch, remove from the oven.
  7. Do not use the toothpick test for doneness. This cake should come out very moist.
  8. Place on a grate to cool. Cover and refrigerate. When cold, using a serrated knife, cut into 12 equal squares.
  9. Store in an airtight container or freeze.

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