Prep 5 mins
Cook 35 mins
yet to try these moist fat free brownies- will be trying soon. thanks fat-free archives!
- 1 1⁄2 cups flour
- 3⁄4 cup cocoa
- 1 1⁄2 cups sugar substitute
- 1 teaspoon baking powder
- 4 egg whites
- 1 cup unsweetened applesauce
- 3 tablespoons nonfat yogurt
- 2 teaspoons vanilla
- Preheat oven to 350°F.
- In a medium size bowl mix flour, cocoa, sugar and baking powder. Stir with fork.
- In a large bowl whisk egg whites, stir in applesauce and vanilla.
- Gradually add flour mixture and stir until well mixed.
- Bake in oven for 35 - 40 minutes.
haven't made this one yet, but have found that lowfat, low sugar recipes can have issues because the lack of fat takes away from the volume and the tenderness of the baked goods and the lack of sugar takes away from the structure of the baked goods. It sounds like the recipe is good and maybe would be worth a second try to the people who didn't like it the first time BUT with some tweaking. according to joyofbaking.com, cocoa "wakes up" well if immersed in boiling water. and according to www.splenda.com there are some ways to make splenda work better in certain baked goods. If it were me, here's how I'd do the recipe: 1)preheat 2)boil 3/4 -1 c water. add cocoa when boiling and then allow to cool. In the meantime: 3)sift/mix flour, baking powder, and 1/2 tsp baking soda (also note that the cocoa resource above notes that the type of leavening you use should be different depending on which type of cocoa powder you use) 4)beat egg whites with a fork or whisk until foamy. Add 3/4 c sugar and 3/4 c sucralose (other sugar substitutes would have to be a different amount because they are much sweeter) approximately a tablespoon at a time while continuing to beat the eggs (note: doing this with an electric mixer would yield egg whites that are too foamy--we are not trying to create a meringue). 5) Add egg mixture to cocoa mixture and beat. 6)add applesauce yogurt and vanilla to cocoa mixture and stir 7) add dry ingredients to cocoa mixture and stir until smooth. 8)bake for 30-40 mins if the brownies are still too "rubbery", I would suggest using cake flower instead of regular flower and possibly superfine/caster sugar. If that doesn't fix it, I would suggest adding a very small amount of fat, I.E. 1-2 tablespoons of butter or a heart healthy oil (the butter will provide more flavor and volume, but if you really want to avoid it, you could try the oil first) If the brownies are not "soft and chewy" enough or turn out to be too cake-like, I would suggest adding some brown sugar into the sugar/splenda mix. If that still doesn't fix it, try adding some honey to the mix. Keep in mind that things made with honey will often be a little dry to start with and then moisten up overnight. If that doesn't fix it, add a small amount of fat such as a heart healthy oil or butter (the added volume isn't as necessary when the problem is that the density/texture is too light) will update when I try these to let you know how the adaptations turned out.
Unpleasant rubbery texture which is unfortunately pretty common in my experience with sugar free fat free brownies :o/ Maybe I'm doing something wrong. I found that spreading fat free pudding on top as though it's icing improved the recipe a bit. I won't make this recipe again.