Prep 5 mins
Cook 30 mins
So rich, so gooey, and so good! These cocoa brownies are almost fat free (there's just a little from the walnuts). Cocoa powder has all of the great taste of chocolate but a lot less saturated fat. Substitutions were made to reduce the calories, fat, and cholesterol. Enjoy! (recipe from "Healthy Homestyle Cooking" by Evelyn Tribole)
- 1 3⁄4 cups sugar
- 3⁄4 cup unsweetened cocoa powder
- 1⁄2 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 1⁄2 teaspoon baking powder
- 7 egg whites
- 2 (4 ounce) jars prune baby food or 2⁄3 cup unsweetened applesauce
- 1⁄4 cup buttermilk
- 2 teaspoons vanilla
- 2⁄3 cup chopped walnuts
- powdered sugar
- Preheat oven to 350 degrees. Lightly spray a 13" X 9" baking pan with no-stick spray. Set the pan aside.
- In a large bowl, stir together the sugar, cocoa, all-purpose flour, whole-wheat flour and baking powder. Set the flour mixture aside.
- In another large bowl, beat the egg whites until foamy. Slowly stir in the prunes or applesauce, buttermilk and vanilla. Add the egg mixture to the flour mixture and beat with an electric mixer until thoroughly combined. Fold in the walnuts.
- Transfer the batter to the prepared pan. Bake 30 minutes or until the brownies just begin to pull away from the sides of the pan (do not overbake). Cool completely on a wire rack. Lightly sprinkle with the powdered sugar, then cut into bars.
I like the idea of a fat free dark chocolate brownie, but I thought this had too much sugar. I made 1/2 recipe and used 1/2 cup of sugar free applesauce (one of the single serving cups, a favorite substitution of mine for fat or oil in baking recipes). I used 3 egg whites and didn't use walnuts. It was pretty good - I'll definitely try it with less sugar in the near future.