Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
healthy baking
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
easter baking
thanksgiving baking
valentine's baking
halloween baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Low-Fat Brownies Tested Recipe

Printer Friendly Page

Low-Fat Brownie Recipe

There is nothing like a Brownie to satisfy a chocolate craving. This Low-Fat Brownie has a wonderfully moist and chewy texture and a deep chocolate flavor. Serve them plain, dusted with confectioners (powdered or icing) sugar, or topped with fresh berries and/or a scoop of low fat vanilla ice cream, frozen yogurt, or a fruit sorbet.   

Now when I say 'low fat' I mean that this brownie is much lower in fat than a regular brownie. So how do we make a brownie lower in fat? One way is to use cocoa powder instead of semi sweet chocolate as semi sweet chocolate can have as much as triple the amount of fat as cocoa powder. The reason for the reduction in fat is that cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. For this recipe we are using Dutch-processed Cocoa Powder which adds a rich chocolate flavor to these brownies. Now the brand of cocoa powder you use will determine the flavor of your brownies, so use the best you can afford.

The second way to reduce the fat intake is to just use less of it. Most brownie recipes call for at least 1/2 cup (113 grams) of butter, but this recipe reduces the fat to 1/3 cup (75 grams). Of course, then there is the question about the type of fat. If you are watching your cholesterol it is a good idea to find a substitute for butter (which is a saturated fat). So for this recipe we are using one of the natural soft buttery spreads (I like either Smart Balance® or Earth Balance®) that are made from oil. You will notice that I am not recommending stick margarines which were once recommended as a substitute for butter but that was before we knew that the trans fats (listed as either 'hydrogenated' or 'partially hydrogenated' oils) that are used to make margarine solid raises bad cholesterol (LDL) and lowers good cholesterol (HDL).

So to conclude, these brownies are lower in fat because we are using cocoa powder instead of semi sweet chocolate and we are using less fat and it is in the form of a natural buttery spread instead of butter (a saturated fat). We are also using light sour cream instead of full fat. This brownie recipe is adapted from Canadian Rose Reisman's book Rose Reisman Brings Home Light Cooking where she says that each brownie is about 90 calories with about 4 grams of fat (this can vary depending on ingredients used).

 

Low Fat Brownies: Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Spray an 8 inch (20 cm) square pan with a nonstick vegetable cooking spray.

In the bowl of your electric mixer, or with a hand mixer, beat the sugar and buttery spread until smooth. Beat in the vanilla extract and egg.

In a small bowl, whisk together the flour, cocoa powder, and baking powder. Fold this flour mixture into the sugar and buttery spread mixture. Stir in the sour cream.

Pour into the prepared pan and smooth the top. Bake for about 15 - 20 minutes, or until the edges start to pull away from the sides of the pan and the center of the brownies is still slightly soft. (Do not over bake or the brownies will be too dry.)

Remove from oven and place on a wire rack to cool. These brownies can be frozen for a month or two.

Makes 16 brownies.

References:

Kowalski, Robert E. The New 8-Week Cholesterol Cure. Harper Torch. New York: 2002.

Reisman, Rose. Rose Reisman Brings Home Light Cooking. MacMillan Canada. Toronto: 1993.

 

Low Fat Brownies:

2/3 cup (135 grams) granulated white sugar

1/3 cup (75 grams) soft natural buttery spread*

1 teaspoon pure vanilla extract

1 large egg

1/3 cup (45 grams) all-purpose flour

1/3 cup (35 grams) Dutch-processed cocoa powder

1 teaspoon baking powder

1/4 cup (60 ml) light sour cream

* I like to use either Smart Balance® or Earth Balance®

®Smart Balance and ®Earth Balance are registered trademarks of Smart Balance Inc.

 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. Crêpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC