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No Pudge! Original Fat Free Fudge Brownie Mix Recipe
No Pudge! Original Fat Free Fudge Brownie Mix
By Todd Wilbur

Recipe Type: Dessert
Calories: 120
Cook Time: 45 minutes
Recipe Rating: 5.0 (5 reviews)
 

In 1995 pediatric nurse Lindsay Frucci discovered a way to make chewy, fudgy brownies without a smidgen of fat. Today you can find her pink brownie mix boxes in thousands of grocery stores and specialty markets throughout the country. All you have to do is add some nonfat vanilla yogurt to the dry mix and bake. The brownies that emerge from your oven are incredibly delicious, but the mix is on the expensive side. One box of No Pudge! Fat Free Fudge Brownie Mix will set you back around four bucks, which seems like a lot when you consider that boxes of regular brownie mix from larger brands such as Pillsbury or Duncan Hines contain similar ingredients but sell for roughly half that. So I spent a week burning through gobs of cocoa, sugar, and flour in hopes of discovering an easy way to recreate that tasty mix at a fraction of the cost of even the cheapest brownie mix on the market. After much trial and error I finally figured out how to do it! I tried many batches with Hershey's and Nestle's cocoa, but eventually decided the best widely available unsweetened cocoa powder for the task is the stuff made by Ghirardelli. Before you assemble this clone recipe, you'll also want to track down baker's sugar, which is a superfine sugar, and some powdered egg whites (health foods stores or cake decorating suppliers carry this). Combine all the dry ingredients in a bowl, and when you're ready to make the brownies, simply mix in 2/3 cup of nonfat vanilla yogurt, just like with the real thing. In 34 baking minutes (same as regular minutes, but they seem much longer) you'll have one plate of amazing fat free chocolate brownies ready to eat, and probably enough leftover ingredients to make another couple batches of mix that you can seal up and store for easy brownies anytime.

Source: "Top Secret Recipes Unlocked" by Todd Wilbur.

1/3 cup cake flour
2 tablespoons all-purpose flour
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Baker's sugar
Christy  
Submitted on: 06/28/12
My coffee bean grinder works great to process regular sugar into baker's sugar
Monica  
Submitted on: 06/03/09
These are the best brownies I have ever had!
Gerry  
Submitted on: 09/03/08
I made up a batch, but since I have to watch my sugar intake, I substited the sugar with Splenda Baking Sugar (half the measurement of the regular sugar)and they came out great. They are delicious with sugar free ice cream on top too!!! I'm planning on adding some nuts for fiber next time...I have 3 more batches in zip lock bags ready to go. Thanks for this great one.
Mary Ellen  
Submitted on: 09/03/08
I have had the original and these are exact! This is delicious and easy. I can't wait to make Christmas presents from it and no one will know it is fat free.
Lance  
Submitted on: 07/26/08
I've never had the original, so I can't compare, but this is my new go-to brownie recipe. It tastes BETTER than the fattening kind and is probably easier to whip up...after the mix is made of course. I'd recommend cutting the cocoa to about 1/3 cup though...1/2 cup makes them EXTREMELY rich.