Chewy Lower Fat Brownies Food

GUILT-FREE BROWNIES

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch-square baking pan with foil, leaving a 2-inch overhang. Set aside.
• In a small saucepan, bring an inch of water to a simmer over low heat. Place chocolate and butter in a medium heatproof bowl; set bowl over pan. Stir occasionally until melted. Remove from heat. Immediately whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.
• In a medium bowl, sift together flour and cocoa. Stir into chocolate mixture just until incorporated.
• Spread batter in prepared pan. Bake until top is firm (a toothpick inserted in center will come out with a few moist crumbs), about 30 minutes. Let cool completely in pan. Using foil, lift brownies from pan. Peel off foil. Using a serrated knife, cut into 16 squares.

THE BEST BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.
• Mix flour and salt together in a bowl; set aside.
• Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.
• Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.
• Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.
• Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.

RICH AND CHEWY LOW FAT BROWNIES

Steps:

• Cream butter and sugar in a large bowl using a hand mixer. Add egg whites, applesauce and vanilla.
• Mix all other ingredients in a separate smaller bowl and add to the wet ingredients in the large bowl. Do NOT overmix!
• Spray 8x8 dish with PAM and bake at 350 degrees for 30-35 minutes. ENJOY!

LOW-FAT MOIST AND CHEWY BROWNIES

Steps:

• Combine the flour, oat bran, cocoa, sugar, milk powder, and baking soda in a large bowl, and stir to mix well.
• Stir in the chocolate syrup, egg whites, and vanilla extract,.
• Fold in the nuts if desired.
• Coat an 8-inch square pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325 degrees fahrenheit for 23 minutes, or just until the edges are firm and the center is almost set.
• Cool to room temperature, cut into squares, and serve.

CHEWY BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray.
• Combine the granulated sugar, brown sugar, vanilla, salt, whole eggs and yolks in a large bowl; set aside.
• Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Mix in the vegetable oil. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before slicing.

CHEWY GOOEY LOW FAT VEGAN BROWNIES

Steps:

• Preheat oven to 350°F.
• In a medium bowl sift together flour, cocoa powder, baking powder, and salt.
• Microwave the margarine* in a small bowl until melted. Let cool .
• Mix margarine and sugar in a large bowl.
• Add applesauce and mix.
• Beat in the vanilla extract and pumpkin.
• Add flour mixture to the large bowl and mix. Stir in chocolate chips if using.
• Grease a 8x8-inch pan with cooking spray and pour in batter.
• Bake for 20-30 minutes or until a toothpick can be inserted and removed clean.
• *I like to use Smart Balance Light for my margarine.
• ** For mint brownies add 1/2 -1 tsp of peppermint extract.

LOW-FAT BROWNIES

Steps:

• In a bowl, beat egg substitute for 1 minute or until frothy and slightly thickened. Stir in milk and vanilla. Combine the flour, sugar, cocoa, baking powder and salt; add to the egg mixture and mix well., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

FUDGY LOW-FAT BROWNIES

Steps:

• Preheat oven to 350°F.
• Spray an 8 inch square baking dish with nonstick cooking spray.
• Dust with cocoa, shaking out excess.
• In a small saucepan, melt margarine on low heat.
• Remove from heat and stir in cocoa, sugar, egg, applesauce and vanilla, beating until smooth.
• Gently stir in flour, baking soda and salt until well combined.
• Pour into prepared pan and bake 25 to 30 minutes or until set.
• Cool completely and cut in 16 squares with hot wet knife.
• Store in the refrigerator.

YUMMY LOW FAT BROWNIES

Steps:

• In bowl, stir and set aside: flour, baking powder, salt and cocoa.
• In a glass bowl: add bittersweet chocolate and butter. Melt over a pot of boiling water. Be careful not to get any water in the chocolate!
• When melted, set aside to cool for 3-4 minutes.
• Whisk into melted chocolate: sour cream, sugar, egg and egg white, and vanilla.
• Fold in flour mixture.
• Stir in Hershey's syrup.
• Put aluminum foil on the bottom of a 8x8 baking pan. Spray with cooking spray. Pour brownie mixture into pan.
• Bake at 350°F for 20-25 minutes or until toothpick inserted in middle comes out with a few moist crumbs attached.
• Take out of oven and let it cool for about an hour before taking out of pan to cut into squares (They mentioned if you take them out without cooling, it won't get as moist).
• Enjoy! :).

CHEWY LOWER FAT BROWNIES

Steps:

• Spray an 8 inch square baking pan with non-stick cooking spray; set aside.
• In large bowl, with fork, stir together flour, sugar, cocoa, and baking powder and salt.
• Stir in butter, egg whites, and vanilla; mix well. Stir in walnuts.
• Spoon batter into prepared pan, spreading evenly. Bake at 350 degrees for 30 to 35 minutes. Let cool. Makes 8 servings.