No Pudge Brownie "Clones"
A delicious reduced fat brownie recipe
Servings 8
Ingredients
- 6 tablespoons all-purpose flour (48 grams) 1.7 ounces or equivalent (7 T.) cake flour**
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup granulated sugar (100 grams)
- ¼ cup Dutch process cocoa powder (20-24 grams)
- 1 teaspoon cornstarch
- 2 tablespoons lightly beaten egg (25 grams)
- 1 teaspoon vanilla extract
- 3 ounces or a slightly heaping ⅓ cup of Greek yogurt or prepared chocolate pudding or cottage cheese 4% fat cottage cheese, mostly curds and as little liquid as possible.
- 3 tablespoons chocolate chips (or to taste)
- 1 tablespoon cold coffee IF making the cottage cheese version
Instructions
- Preheat oven to 350 degrees F. Line an 8 ½ by 4 ½ inch metal loaf pan with foil and spray with baking spray.
- Mix all dry ingredients (flour through cornstarch) together in a bowl. Make a well in the center and add egg, vanilla and yogurt (or pudding). If you are using cottage cheese, add 1 tablespoon cold coffee or water.
- Mix all the ingredients together and stir in the chocolate chips. Spread in the pan and bake in lower third of the oven for 25 minutes. If using an 8x4 inch pan, it may take up to 35 minutes. Brownies will appear set and internal temperature will top out over 204 degree F. Remove from oven and let cool completely. Lift from pan, peel away foil and cut into squares.
Notes
I weighed out about 1.7 ounces of White Lily which is more like cake flour, so if you want to use cake flour or whole wheat pastry flour instead of all-purpose, that should be fine. If you have a scale, it's definitely best to weigh the flour.
