|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||2%|
|Total Sugars 7g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When you need that chocolate fix, but don't want all the fat, these little low-fat brownies will hit the spot. Although not as dense as full-fat brownies, they are still full of chocolatey goodness with no odd aftertaste (which some low-fat brownies seem to have). Instead of butter, these brownies use canola oil, and applesauce and egg whites are swapped in for some of the full eggs, making for a sweet treat without all of the guilt. It is important to use unsweetened applesauce to keep the level of sugar in check and balance out the flavors of the brownie.
Like many other brownie recipes, this one begins with combining the dry ingredients separately from the wet, and then gradually mixing them together. The chocolate flavor comes from Dutch-process cocoa powder, and sugar and vanilla contribute sweetness and richness. For an even healthier treat, cut them into 16 squares for a modestly sized brownie. If this bite just isn't enough, you can cut into nine or 12 squares instead.
Perfect to keep on hand when that chocolate craving strikes, these low-fat brownies are also great to serve at book club and other friend gatherings. They may also be appreciated when included on the holiday dessert table. You can also pack them into the kids' lunchboxes or offer them as an after-school treat.
Gather the ingredients.
Preheat the oven to 350 F. Spray an 8- by 8-inch baking pan with cooking spray.
Whisk the flour, cocoa, baking powder, sugar, and salt in a small bowl.
In a medium bowl, combine the oil, applesauce, vanilla, egg, and egg whites.
Gradually stir the dry ingredients into the wet ingredients just until well combined.
Pour the batter into the prepared baking pan and bake for 20 minutes, until the sides pull away from the edge of the pan.
Cool in the pan and then cut into 16 squares.
- It is best to use room-temperature eggs and egg whites when adding to brownie batter, as cold eggs won't mix as well.
- Make sure not to overmix the brownie batter when combining the wet and dry ingredients. Overmixing will incorporate too much air into the batter and will change the texture of the baked good.
- Lining the pan with parchment paper or foil (that has been sprayed) will make removing the brownies from the pan much easier.
- Let the brownies cool before cutting; very warm brownies will not cut cleanly and the mixture will stick to the knife.