Prep 10 mins
Cook 25 mins
These are tasty cocoa brownies with the perfect mouthfeel, even despite significantly less fat than other recipes. I don't know about you, but I've never been completely satisfied with using pureed fruit (applesauce, prunes, whatever) as a fat replacer. However, I've had amazing results using oatrim, which is availabe for purchase online at Bob's Red Mill. I found this recipe on the web at http://www.wwits.net/tipsb/recipese.phtml, and modified it slightly to suit our tastes.
- 4 tablespoons oatrim
- 1⁄3 cup water
- 1⁄4 cup canola oil
- 3 large eggs
- 2 cups sugar
- 3⁄4 cup Dutch-processed cocoa powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- Beat all ingredients except the flour in your food processor fitted with the steel blade (or in a bowl using an electric mixer) for about 2 minutes.
- Now incorporate the flour just until combined.
- Pour the batter into a lightly greased 9 by 13 inch pan.
- Bake in a preheated 350 degrees oven for 25-30 minutes, or until the sides pull away from the pan (the center may not be entirely set).
- Cool in pan before cutting.
- Notes: I successfully replaced 1 cup of sugar with 1 cup of Splenda for baking; You could use milk instead of water, and if you like a cakier brownie, add 1/4 tsp baking soda; You can lower the cholesterol in this recipe by using 3/4 c egg substitute (eg, Egg Beaters) or 3/4 c egg whites instead of whole eggs.