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Today I’m sharing one of my favorite low fat brownie recipes. It’s made in one bowl and calls for either prune puree or drained applesauce in place of any oil or butter. However, it’s not entirely fat free because it includes 1 egg yolk and 1/4 cup of dark chocolate chips. I can’t say these [...]
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This is a recipe I make when I want a brownie that’s very chocolaty, but less greasy. It’s not a fat free brownie (obviously), but according to the nutrition software I use, the fat comes in at about 29% per serving, which is lower than in some other recipes. So there’s that, plus I like [...]
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I was hesitant to post yet another brownie recipe, but then I tried this one! Originally from Eating Well Magazine and recommended by Katrina, it has less butter than most brownie recipes, but enough chocolate to keep the brownies satisfying and flavorful. A little bit of corn syrup makes the brownies chewy (I used honey [...]
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These brownies evolved from my attempt to incorporate coconut oil and coconut flavored yogurt into a whole grain brownie recipe. I started by making it as written on Food Network and simply substituting coconut oil for the fat and coconut yogurt for the plain yogurt. The brownies were dry, cakey and crumbly, but they had [...]
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I’d had my eye on this recipe for a while, but I’m an impulsive baker who likes instant gratification and makes things I can eat right away or at least within a few hours. This is one of those recipes that should sit 24 hours before you cut into it so. In this case, so the bran can soften and the flavor of wheat won’t be quite so strong. So I waited until late in the day yesterday, baked up half a batch using an 8 inch square pan, chilled the brownies overnight and cut into them this afternoon for my lunchtime dessert. The first thing I noticed was not the flavor of wheat, but the almost fruity, rich, taste of the cocoa powder. As for the wheat, I could barely taste it even though I used freshly ground regular wheat instead of white whole wheat. What I did detect was a very slight hint of nuttiness which was perfect with the coffee and chocolate. And finally, the texture was just how I’d hoped it would be. The brownies were solid enough so that you could cut them neatly and wrap them up for a lunch box or bake sale, but fudgy enough so that when you squished them together with your fingertips, the texture smoothed out. In short, another great use for good cocoa powder and whole wheat flour.
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Dark Chocolate Cherry Brownies have a base texture that is very dense, are packed with chocolate and cherries, and a little dryer than some brownies, though I cooked mine for the full 30 minutes when I should have pulled the brownies at 25. Still, this is a case where a slightly less moist base works because you get more contrast with the juicy cherries and rich chocolate chips. If the brownie base were too fudgy, those other textures wouldn’t stand out as much. Or at least that’s my opinion. I loved these even though they had a “healthier” tag attached.
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We’ve become a little obsessed with olive oil, so I was happy to stumble across this recipe for brownies made with extra virgin. Would a robust, fruity, olive oil really go well with chocolate? The recipe was simple, so I decided to find out. I made the brownies late yesterday and let them chill overnight. [...]
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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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