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Low-Fat Brownies Recipe

Low Fat Brownies: Preheat your oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Spray an 8 inch (20 cm) square baking pan with a nonstick vegetable cooking spray and then line the bottom of the pan with parchment paper.

In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter (or buttery spread) until smooth. Add the sugar and beat until creamy and smooth. Beat in the egg and vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Fold this flour mixture into the sugar and butter mixture. Stir in the sour cream or yogurt.

Pour into the prepared pan and smooth the top with the back of a spoon or an offset spatula. Bake for about 15 - 18 minutes, or until the edges start to pull away from the sides of the pan yet the center of the brownies is still 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 stored for about three days and can also be frozen for a month or two.

Makes about 16 brownies.

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Low Fat Brownies:

1/3 cup (75 grams) unsalted butter, at room temperature (can use a soft natural buttery spread made with oil like ®Smart Balance or ®Earth Balance)

2/3 cup (135 grams) granulated white sugar

1 large egg, at room temperature

1 teaspoon (4 grams) pure vanilla extract

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

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

1 teaspoon (4 grams) baking powder

1/4 teaspoon (1 gram) salt

1/4 cup (60 ml/grams) light sour cream or plain yogurt

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