Cookie, brownie, reduced fat, NS as to icing
Common food
A fudgy, chocolate-forward brownie or cookie hybrid that trades some richness for a lighter, slightly cakier crumb due to its reduced-fat formulation. It delivers deep cocoa notes with a satisfying chew, balancing a tender interior with a delicate crust. Nutritionally, it stands out for its high fiber content (over 11g per 100g), which is unusual for a sweet treat.
Calorie split: 3% protein · 71% carbs · 25% fat
↓ Full nutrition💚 Why it's loved
People love it for delivering the intense chocolate satisfaction of a classic brownie in a format that feels slightly less indulgent. Its versatility makes it a go-to for potlucks, lunchboxes, and casual desserts, bridging the gap between a cookie's portability and a brownie's decadent flavor.
⚠️ Watch-outs & how to enjoy it better
The high sugar content (nearly 39g per 100g) can lead to blood-sugar spikes, and the reduced-fat recipe may result in a less moist texture that some find dry. To counteract this, pair a small portion with a source of protein or healthy fat (like a handful of nuts or a glass of milk) to slow sugar absorption, and ensure it's stored in an airtight container to preserve moisture.
Key benefits
- Significantly higher in fiber than standard brownies
- Provides a source of plant-based protein
- Can be a lower-fat alternative to traditional rich desserts
- Offers a more portion-controlled way to satisfy a sweet craving
- Contains carbohydrates for quick energy
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The original brownie is said to have been created by a chef at Chicago's Palmer House Hotel for the 1893 World's Columbian Exposition, making it a direct descendant of a World's Fair dessert.
Full nutrition (USDA data · scales with serving)
| Water | 24.8 g |
| Energy | 345 kcal |
| Protein | 2.8 g |
| Total lipid (fat) | 9.7 g |
| Carbohydrate, by difference | 61.6 g |
| Fiber, total dietary | 11.1 g |
| Total Sugars | 38.7 g |
| Calcium, Ca | 0.00 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 31.0 mg |
| Phosphorus, P | 59.0 mg |
| Potassium, K | 143 mg |
| Sodium, Na | 290 mg |
| Zinc, Zn | 0.46 mg |
| Copper, Cu | 0.18 mg |
| Selenium, Se | 12.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.25 mg |
| Niacin | 1.4 mg |
| Vitamin B-6 | 0.02 mg |
| Folate, total | 42.0 ug |
| Folic acid | 34.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 66.0 ug |
| Choline, total | 13.9 mg |
| Vitamin B-12 | 0.02 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 7.0 ug |
| Vitamin E (alpha-tocopherol) | 0.59 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 8.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 10.0 mg |
| Theobromine | 97.0 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 1.4 g |
| SFA 18:0 | 1.4 g |
| Fatty acids, total monounsaturated | 3.4 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 3.4 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.6 g |
| PUFA 18:2 | 2.2 g |
| PUFA 18:3 | 0.38 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Pie Crust, Cookie-type, Chocolate, Ready Crust — USDA does not publish this profile for Cookie.
| Tryptophan | 0.08 g |
| Threonine | 0.20 g |
| Isoleucine | 0.23 g |
| Leucine | 0.38 g |
| Lysine | 0.24 g |
| Methionine | 0.07 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.28 g |
| Tyrosine | 0.16 g |
| Valine | 0.32 g |
| Arginine | 0.29 g |
| Histidine | 0.11 g |
| Alanine | 0.24 g |
| Aspartic acid | 0.45 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.24 g |
| Proline | 0.42 g |
| Serine | 0.26 g |
FAQ
How does reduced fat affect the texture?
It typically results in a slightly cakier, less fudgy and dense texture compared to a traditional brownie, as fat is key to creating that rich, moist crumb.
Is this a healthier option than a regular brownie?
It is lower in fat, but often higher in sugar and refined carbohydrates to compensate for flavor. The high fiber is a plus, but it's still an occasional treat, not a health food.
Why is the fiber content so high?
The recipe likely incorporates ingredients like whole wheat flour, oat fiber, or added dietary fiber (such as inulin) to boost the fiber profile and potentially improve texture in the absence of fat.
What does 'NS as to icing' mean?
It stands for 'Not Specified as to icing,' meaning the nutritional data is for the base brownie/cookie product alone, without any added frosting or glaze.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.45 kcal/g · 3% calories from protein · 11.1 g fiber · 38.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.03 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.