Bake for 25-30 minutes when they are slightly puffed up and the top is firm. I removed mine at 27 minutes. Do 25 minutes for a more fudgy brownie and closer to 30 for a more dry/firm brownie. I felt 27 mins was perfect. Fudgy, moist and firm. They will seem a bit undercooked at removal but will continue cooking and firm up as they cool, trust me. Let them cool at least 20 minutes before slicing them. If not avoiding fat intake, then serve with my Vanilla Cheesecake Ice Cream!
Serving size: 1 brownie (Based off 16) Calories: 133.8 Fat: 2.6 g Carbohydrates: 26.9 g Sugar: 14.6 g Sodium: 107.7 mg Fiber: 3.9 g Protein: 2.3 g