Brownies are one of the most beloved treats you can find. They are chewy, dense, and rich in flavor. And to get that rich flavor, you really don’t need loads of butter or sugar. Try these three delicious brownie recipes the next time you’re looking for a chocolate indulgence.
Low-Fat Fudge Brownies
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup packed brown sugar
- 3/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 egg whites
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce
- 1/4 cup low-fat sour cream
- 1/4 cup fat-free milk
Preheat the oven to 350°F. Spray an 8-inch square baking pan with nonstick cooking spray.
In a medium bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt. In another bowl, whisk together the egg whites, vanilla, applesauce, sour cream, and milk. Add the dry ingredients and mix until just moistened.
Pour the batter into the pan and cook for 25 to 30 minutes, until the centers are still slightly soft. Remove from the oven and let cool completely on a wire rack. Cut into even squares.
Makes 16 brownies.
Here is a link to the original recipe.
Low-Fat Peanut Butter Fudge Brownies
BASE:
- 2 cups sugar
- 1 1/2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 2/3 cup unsweetened applesauce
- 3/4 cup egg substitute
- 2 teaspoons vanilla extract
FILLING:
- 3 ounces reduced-fat cream cheese, at room temperature
- 1/3 cup reduced-fat creamy peanut butter
- 1/4 cup sugar
- 1/4 cup egg substitute
- 1 teaspoon vanilla extract
TO MAKE THE BASE:
Preheat the oven to 325°F. Coat a 13 by 9 by 2-inch baking pan with nonstick cooking spray.
In a large bowl, combine the sugar, flour, cocoa powder, and salt. Stir in the applesauce, egg substitute, and vanilla and mix to combine. Pour half the batter into the prepared baking pan and smooth the top.
TO MAKE THE FILLING:
Combine the cream cheese, peanut butter, sugar, egg substitute, and vanilla in the bowl of an electric mixer and beat until smooth. Drop by the spoonful onto the batter. Then spoon the remaining brownie batter on top and make a swirly pattern using a sharp knife or spatula.
Bake for 25 to 30 minutes, until the edges are firm but the centers are still slightly soft. Remove from the oven and let cool completely on a wire rack. Cut into even squares.
I left off the frosting from the original recipe. It only adds more calories and they are just as delicious without it.
Makes 20 brownies.
Here is a link to the original recipe.
Chewy Low-Fat Chocolate Brownies
- 1/2 cup cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups sugar
- 2 egg whites
- 3/4 cup unsweetened applesauce
Preheat the oven to 350°F. Coat an 8-inch square baking pan with nonstick cooking spray.
Beat the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the egg whites, applesauce, and vanilla and blend well. In a separate bowl, mix together the cocoa powder, flour, baking powder, and salt. Slowly add to the wet mixture, a little at a time, just until incorporated.
Pour the batter into the prepared baking pan. Bake for 30 to 35 minutes, until firm around the edges and still soft in the center. Remove from the oven and let cool completely on a wire rack. Cut into even squares.
Makes 16 brownies.
Here is a link to the original recipe.
Enjoy these recipes!
