Low Fat Vegan Brownies Food

VEGAN BROWNIES

Vegan Brownies image

MMMMM...Vegan Brownies!!!! These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you'll need to cook them longer than the recommended time. Great for people with egg or dairy allergies too!

Provided by SANDYWIFEY31S

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Time 50m

Yield 16

Number Of Ingredients 8

Ingredients

2 cups unbleached all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 39.2 g, Fat 14.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 169.4 mg, Sugar 25.1 g

CHEWY GOOEY LOW FAT VEGAN BROWNIES

Chewy Gooey Low Fat Vegan Brownies image

This recipe is the only low fat brownie recipe that has ever turned out well for me! It does not yield a odd texture like other low fat brownies.

Provided by Chef tanecnk

Categories Bar Cookie

Time 35m

Yield 12 squares, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons non-hydrogenated vegan margarine
1 teaspoon vanilla extract
1 3/4 cups brown sugar
2 tablespoons pumpkin puree or 2 tablespoons pumpkin pie filling
3/4 cup applesauce
1/3 cup chocolate chips (optional)

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 VEGAN BROWNIES

Low-Fat Vegan Brownies image

Brownies sweetened with applesauce and agave nectar. Also great for diabetics (if Dr. ok's agave as a sweetner).

Provided by CookiesCupcakes

Categories Dessert

Time 40m

Yield 16 brownies, 16 serving(s)

Number Of Ingredients 9

Ingredients

2 cups unbleached all-purpose flour
2 cups agave nectar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1/2 cup water
1/4 cup vegetable oil
1/2 cup applesauce
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 Degrees F.
In a large bowl, stir together the flour, cocoa powder, baking powder and salt. Pour in agave nectar, water, vegetable oil, applesauce and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 30 minutes before cutting into squares.

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Preheat an oven to 350°F (177°C) and lightly spray an 8x8 metal square pan with nonstick spray. I found these to cook much better in a metal pan than a stoneware dish.
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Spread the batter into the pan, making sure to scrape out ALL of the batter from the processor, including underneath the blade. I used a skinny rubber spatula to get it all out and spread the top of the batter flat and out to the corners of the pan. Dampen the spatula with water to help if necessary, as it will be thick and sticky. Sprinkle extra chocolate chips all over the top and make sure to gently press them into the batter, so they remain in tact while baking.
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