Saw America’s Test Kitchen Low Fat Brownies 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”. If you don’t wish to login, here’s a modified version.
ATK Low Fat Brownies
Prep time
Cook time
Total time
A reduced fat brownie recipe made with sour cream and chocolate syrup.
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
- 3/4 cup all-purpose flour
- 1/3 cup Dutch process cocoa powder
- 1/2 teaspoon baking powder
- 2 oz bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 2 tbsp sour cream ( original used low fat)
- 1 tbsp chocolate syrup
- 2 teaspoons vanilla
- 1 large egg plus 1 egg white
- 1 cup sugar
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees. Line the inside of an 8 inch square metal pan with nonstick foil.
- Mix the flour, cocoa, baking powder, and salt together; set aside.
- In a large saucepan set over medium low heat, carefully melt the chocolate and butter together, stirring often so that you don't scorch the chocolate. Alternatively, you may do this in the top of a double boiler or in a bowl set over simmering water.
- Remove chocolate from heat and let cool for 3 minutes. Stir in the sour cream, syrup and vanilla, followed by the egg and egg white and sugar.
- With a heavy duty scraper, fold in the flour mixture.
- Transfer mixture to the pan and spread it flat. Bake on center rack for 20 to 25 minutes.
- Let brownies cool completely in pan set on a wire rack. Using foil as a handle, lift from pan and cut into squares
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.
I haven’t tried them, but I’ve loved everything I’ve tried from AMerica’s Test kitchen. So I bet they are great!
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! 😉
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.
I haven’t tried them either but I tend to trust America’s Test Kitchen…worth a try!
Haven’t tried them, but I think that’s a lot of dirty bowls!