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ATK Low Fat Brownies

by on January 25, 2010 · 6 comments

Saw America’s Test Kitchen Low Fat Brownie recipe in the Dallas Morning News and am linking to it for future reference. Has anybody tried these? I’ve had some good low fat brownies, but enough bad ones to make me extra cautious.


Update:  The recipe is now free on America’s Test Kitchen “The Feed”.

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Published on January 25, 2010

{ 6 comments… read them below or add one }

CindyD January 25, 2010 at 8:54 am

Haven’t tried them, but I think that’s a lot of dirty bowls!

Meghan January 25, 2010 at 9:18 am

I haven’t tried them either but I tend to trust America’s Test Kitchen…worth a try!

Steph January 25, 2010 at 9:21 am

I haven’t tried these, but their low fat fudgey brownies are really good. The recipe is almost the same except that there is more flour and cocoa. I usually make them without the extra egg white.

Katrina January 25, 2010 at 9:40 am

It doesn’t look like there is anything to replace the butter, so I wonder how moist they are. Nothing annoys me more than dry brownies! ;)

Amanda January 25, 2010 at 7:52 pm

I haven’t tried them, but I’ve loved everything I’ve tried from AMerica’s Test kitchen. So I bet they are great!

Shannon January 26, 2010 at 8:08 am

I would give these a try, but I only have regular cocoa powder on hand (not dutch process). I know there are some instances where you can substitute one for the other, but I’m guessing this isn’t one of them, since it specifically says to use dutch process. I’m also intrigued that there’s really no butter substitute. I tried a good low fat brownie recipe from Cooking Light, where cherry preserves stood in for some of the butter. The preserves kept them really moist and fudgy.

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