Fat-Free Banana Fudge Brownies

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READY IN: 35mins
Recipe by seattle gourmet

A fat-free alternative to a classic dessert. I used cake meal to weigh down the texture of the brownies, which sometimes fluff up too much when oil or butter isn't used. It also gives the brownies a rich, deep, sweetness and retains moisture better. Also, the course kosher sea salt (preferably Mediterranean sea salt) is a must. The flavor of the chocolate is really dependent on the salt in this recipe, so using good quality course sea salt makes a huge difference.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F. Grease 13x9-inch baking pan.
  2. Mash the bananas with a potato masher until smooth with fine lumps.
  3. Combine sugars and mashed banana in a large bowl.
  4. Stir in egg whites and vanilla extract.
  5. Combine flour, cake meal, cocoa, baking powder and salt in a medium bowl and whisk until completely incorporated.
  6. Stir slowly into sugar mixture.
  7. Spread into baking pan evenly.
  8. Bake for 20-25 minutes.
  9. When center is nearly done cooking, remove and allow to cool.

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