Prep 5 mins
Cook 30 mins
Sinfully rich chocolate brownies that won't go straight to your hips. They're very low cal and low carb for baked goods, and they're practically fat free too. All natural without any artificial sweeteners.
- 1⁄4 cup whole wheat flour
- 1⁄4 cup oat bran
- 3 tablespoons cocoa powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 2⁄3 cup applesauce
- 2 egg whites, lightly beaten
- 4 teaspoons liquid stevia, extract (or 4 packets powdered stevia extract)
- 1 teaspoon vanilla extract
- Preheat oven to 350°F Grease square 8”x 8” non-stick baking pan with the cooking spray of your choice and set aside.
- Combine the dry ingredients in a large mixing bowl. Add the wet ingredients and mix with an electric mixer until all of the ingredients are wet. Pour the batter into the prepared pan and bake for 20-30 minutes, until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for five minutes. Gently remove from pan; place on wire rack to cool the rest of the way. Slice, serve and enjoy. Brownies freeze well for 4 - 6 months.
This was pretty good. The texture was excellent and it smelled fantastic, but recipe calls for too much baking soda. I used plain yogurt instead of applesauce, skipped the cinnamon, and added a bit more cocoa and whole wheat flour. I also used about 1.25 tsp of stevia powder (instead of liquid stevia), but it could have been sweeter. I topped this with some honey and enjoyed it very much. I would definitely make this again (just reduce the baking soda and add more stevia). Thanks a lot for the great recipe!
It could use more chocolate flavor and a bit more flour for thickening. Also, the recipe doesn't yield enough batter for an 8X8 pan and does not rise very much. I would recommend adding one Tbsp of cocoa powder (and associated sweetener) and then doubling everything. I was surprised that the applesauce flavor baked out, because it was prominent before going into the oven. I have many dietary restrictions at the moment, so this recipe was perfect (with some egg substitute). I also added some peanut butter (a large spoon dollop) and used Agave nectar, which is less bitter than stevia. If you like a sweeter brownie, you might want to add a bit more sweetener as well, but I'm not sure how sweet it is with the stevia. This is a great recipe for diabetics. Thank you!