Cut-The-Calories Brownies

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Cut-The-Calories Brownies

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Published prior to 2008

We've found over the years that lower-fat tastes much better than nonfat. We've always believed that some fat is needed for texture, and to "carry" or enhance flavors.

The following recipe is yet another take on low-fat brownies. Now, this is kind of oxymoronic to begin with. Low-fat? Brownies? But we think this version, especially using our Double-Dutch Dark Cocoa, is superior to most; it even boasts increased fiber! The flavor is great, and even the texture is acceptable. If you're keeping the fat grams down, give it a try.

3 large eggs
1 egg white
1 teaspoon salt
2 teaspoons vanilla
2 cups (14 3/4 ounces) sugar
1/4 cup (1/2 stick, 2 ounces) melted butter or vegetable oil
1 cup (8 1/2 ounces) drained applesauce, prepared as directed below*
1 cup (3 1/4 ounces) Double-Dutch Dark Cocoa or dutch-process cocoa
1 1/2 cups (7 1/8 ounces) King Arthur 100% White Whole Wheat or Traditional Whole Wheat Flour

*Start with 3 cups; drained, it should yield at least 1 cup.

First, make the concentrated applesauce. You can do this in one of several ways. The easiest is to use a yogurt cheese maker, basically a fine sieve set into a draining container. Or, spoon the applesauce into a very fine sieve (or into a paper coffee filter set in a coarser sieve), set the sieve over a bowl, and allow it to drain for at least 1 hour.

The third method is a bit more work, but quicker. Cook the applesauce, uncovered, over low heat until it's thick. A 25-ounce jar of applesauce will reduce by 3/4 to 1 1/2 cups, depending on the brand. Try not to let it brown too much, as its flavor becomes too pronounced.

In a medium-sized mixing bowl, whisk together the eggs and egg white, salt, vanilla, sugar, and butter or oil. Stir in the drained applesauce. In a separate bowl, whisk together the cocoa and flour. Gently stir the dry ingredients into the wet ingredients.

Spoon the batter into a lightly greased 9 x 13-inch pan, and bake the brownies in a preheated 350°F oven for 30 to 35 minutes, until they appear set and a cake tester inserted into the center comes out clean. Remove them from the oven, and cool them in the pan. Yield: 24 brownies.

Nutrition information per serving (2 x 2-inch brownie, 49g): 136 cal, 3g fat, 3g protein, 8g complex carbohydrates, 16g sugar, 2g dietary fiber, 32mg cholesterol, 122mg sodium, 233mg potassium, 32RE vitamin A, 2mg iron, 9mg calcium, 72mg phosphorus, 9mg caffeine.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 3, Early Spring 2001 issue.

Reviews

1
  • star rating 11/06/2009
  • Julie from Long Island, NY
  • This recipe came out well. I heated the applesauce since i did not have a seive around. The taste improves dramatically when you let the brownies sit a few days before eating (like the whole grain brownies). I used the double dutch cocoa from this site. Of course, they dont compare to the full fat version, but they are great if you are trying to limit calories. Thanks KAF..this is my new favorite website!!
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