Fat Free Dark Chocolate Brownies Food

NO FAT BROWNIES

Steps:

• Preheat oven to 350°F.
• Spray a square non-stick baking pan (8 inch x 8 inch) with non-stick cooking spray.
• Combine the ingredients in a large mixing bowl, blend well. Pour batter into pan and bake 20-30 minutes until cooked. To test if batter is cooked, insert a toothpick. If it comes out clean, brownie is cooked.
• Remove from oven and let cool for five minutes in pan.
• Gently remove from pan; place on wire rack and when cool, sprinkle with icing sugar if desired. Cut into eight squares. Enjoy!

FAT FREE SUGAR FREE BROWNIES

Steps:

• Combine flour, cocoa, splenda, and salt.
• Stir in applesauce, vanilla, and egg whites.
• Spray an 8 x 8 pan with cooking spray, spread the batter evenly in the pan, and bake in a preheated 325 oven for about 20 minutes, or until the edges are firm and the center almost set.
• Cool to room temp, cut into squares and eat.

FAT-FREE LOW CALORIE CHOCOLATE BROWNIES

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Lightly coat an 8 x 8 x 2-inch baking pan with cooking spray and then set it aside.
• In a large bowl, sift together the flour, unsweetened cocoa , salt, baking powder, baking soda, and cinnamon until well mixed, then set the bowl aside.
• In a medium bowl, beat together the sugar, brown sugar, non-fat dry milk powder, egg white, applesauce, and vanilla with a spoon until well combined.​
• Stir the wet mixture into the dry mixture, mixing just until the ingredients are well moistened. Do not overmix.
• Spread the brownie batter evenly in the prepared baking pan and bake in the oven for 22 to 23 minutes or until a toothpick inserted in the center of your brownies comes out clean.
• Cool on a wire rack.
• If you're not planning on frosting your brownies, you can give them a light dusting with powdered sugar, if you'd like. Enjoy!

FAT FREE DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees. Lightly spray a 13" X 9" baking pan with no-stick spray. Set the pan aside.
• In a large bowl, stir together the sugar, cocoa, all-purpose flour, whole-wheat flour and baking powder. Set the flour mixture aside.
• In another large bowl, beat the egg whites until foamy. Slowly stir in the prunes or applesauce, buttermilk and vanilla. Add the egg mixture to the flour mixture and beat with an electric mixer until thoroughly combined. Fold in the walnuts.
• Transfer the batter to the prepared pan. Bake 30 minutes or until the brownies just begin to pull away from the sides of the pan (do not overbake). Cool completely on a wire rack. Lightly sprinkle with the powdered sugar, then cut into bars.

DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees. Coat a 9 x 13inch baking pan with cooking spray.
• Melt the chocolate and butter in a double boiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally.
• In a medium bowl, whisk together the flour, cocoa, salt, and baking soda.
• In a large bowl whisk the eggs and sugar until smooth. Add the yogurt, oil and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the flour mixture and mix until just moistened.
• Transfer the mixture to the prepared pan and sprinkle with nuts if using. Bake for 20-25 minutes, until a wooden toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into 24 squares.

THE ULTIMATE MAKEOVER: CHOCOLATE BROWNIES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Pour enough water into a small pan to one-third fill it. Bring to the boil, then remove the pan from the heat. Put the chopped chocolate into a large bowl that will fit snugly over the pan without touching the water. Sit the pan over the water (still off the heat) and leave the chocolate to melt slowly for a few mins, stirring occasionally until it has melted evenly. Remove the bowl from the pan, then let the chocolate cool slightly.
• Meanwhile, lightly oil and base-line a 19cm square cake tin that is 5cm deep. Combine the flour, cocoa and bicarbonate of soda. Using a wooden spoon, stir both the sugars into the cooled chocolate with the coffee, vanilla and buttermilk. Stir in 1 tbsp warm water. Break and beat in the egg, then stir in the mayonnaise just until smooth and glossy. Sift over the flour and cocoa mix, then gently fold in with a spatula without overmixing.
• Pour the mixture into the tin, then gently and evenly spread it into the corners. Bake for 30 mins. When a skewer is inserted into the middle, it should come out with just a few moist crumbs sticking to it. If cooked too long, the mix will dry out; not long enough and it can sink. Leave in the tin until completely cold, then loosen the sides with a round-bladed knife. Turn out onto a board, peel off the lining paper and cut into 12 squares.

LOW FAT CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350.
• Prepare a 9" round baking dish with cooking spray and dust it with a bit of cocoa.
• Combine flour, sugar, cornstarch,baking soda and salt.
• Add condensed milk (1/2 of a 12 oz. can) and vanilla. Mix until smooth.
• Pour into your prepared pan and bake for approximately 25 minutes.

INTENSELY DEEP DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F with rack in center position.
• Butter and flour 13" x 9" pan.
• In 3 qt heavy saucepan, melt butter and chocolate over low heat, stirring until smooth.
• Remove from heat and allow to come to room temperature.
• Whisk in sugar and vanilla into chocolate/butter combination.
• Whisk in eggs, one at a time until thoroughly combined. Set aside.
• In separate bowl combine Dutch process chocolate powder, flour and salt.
• Combine flour mixture with chocolate/butter and whisk thoroughly.
• Add chopped walnuts if using.
• Spread brownie batter in pan and bake for 25-35 minutes.
• Cool completely.