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Brownies (LOW-fat and MEDIUM-fat versions provided)

Brownies (LOW-fat and MEDIUM-fat versions provided)

Here is a medium-fat and low-fat version of my old brownie recipe which I just found out is from the Baker’s Chocolate box.

The shift from the old recipe is found in the butter and egg components. Normally I wouldn’t bother doing low-fat things but reality has set in that I’m middle-aged, spreading, and now at this writing 44 and pregnant. I don’t really need a tray of 5,000+ calories of brownies in my midst. Make those for someone you pretend to like.

Calorie and fat count INCLUDES the icing. What would brownies be without icing?

Original recipe was 5000 calories with about 250 grams of fat. Medium-fat is about 3700 calories and 136 grams of fat. Low-fat is 3300 calories with 90 grams of fat. On a 9 x 13 tray cut to 1 x 1 1/2 inch pieces (78 brownies), this can add up. Wouldn’t you rather eat 2 or 3 than 1? I would.

Prep time: 15 minutes
Baking time: 35 – 40 minutes

4 squares unsweetened baking chocolate
*1/4 cup butter, softened plus 1/2 cup unsweetened applesauce (MEDIUM FAT VERSION)OR
*3/4 cup unsweetened applesauce (LOW FAT VERSION)
2 cups granulated sugar
**1 egg plus 8 TB of egg white (MEDIUM FAT VERSION) OR
**12 TB egg white (about six egg whites, equivalent in volume to 3 eggs) (LOW FAT VERSION)
1 tsp vanilla
1 cup all-purpose flour

Preheat oven to 350. Line a 13 x 9 pan with foil for easier removal of brownies. Grease (use spray if you have it) pan. DO NOT flour the pan as this will make hard crusts on the edges. Yucky.

1. Heat chocolate squares in microwave on MED-HI for 3 – 4 minutes or until mixture is melted. If you wish, use a double boiler. Watch out for scorching!! All microwaves are NOT created equal.

2. Blend sugar, applesauce and butter (if using oh, and if you want, substitute shortening for butter but it’s more fat and has blechy transfat). Add chocolate. Blend til fluffy.

3. Add eggs and vanilla. Blend til fluffy again.

4. Add flour and beat until smooth (by hand or mixer).

5. Spread into pan.

6. Bake for 35 – 40 minutes. Let cool before icing.

ICING
2 squares unsweetened baking chocolate
1 1/2 cups sifted confectioners sugar
3 – 4ish TB hot milk (I use skim)
dash of salt

chocolate-icingBlend til fluffy!! You will want to have a cup of water to dip a knife into for easier spreading.

The difference between low-fat and high fat? The low-fat (and medium fat) are more cakey. As if that’s a bad thing. Frankly they were much yummier and lighter. Cut to 1 x 1 1/2 inch pieces and you have a walloping 78 pieces of joy in your life.

I will experiment later with substituting the baking chocolate with some cocoa and shortening (reduced amounts) to limit the fat some more but let’s face it… no fat = boring brownies. And cut into small pieces, each brownie has about 1 – 1.5 grams of fat rather than 3+grams of fat. So the difference at that level is moot.

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