Prep 25 mins
Cook 20 mins
I wanted to create a brownie that was lower in fat as well as in sugar. Agave nectar is a sweet syrup, a bit thinner than honey. It has a low glycemic index, which is good for diabetics. These are a good mix between fudgy and cakey, and they are not dry like some low fat brownies can be.
- 1⁄3 cup whole wheat flour
- 1⁄2 cup cocoa powder
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon instant coffee granules
- 1⁄2 cup sugar
- 1 large egg
- 1 egg white
- 1 teaspoon vanilla extract
- 2 tablespoons agave nectar
- 1⁄4 cup applesauce (lighter) or 1⁄4 cup prune puree (chewier)
- 1⁄3 cup chocolate chips
- Preheat oven to 325°F
- Spray 8x8 pan with non-stick spray.
- Sift first 6 ingredients (flour through coffee) in a small bowl then set aside.
- In a medium bowl with a mixer, mix sugar, egg, egg white and vanilla until thick and a little frothy, then blend in the agave and the applesauce or prune puree.
- Fold in the dry ingredients, do not over stir or batter will get too liquidy. You can also fold in chocolate chips or wait to sprinkle them on top of the brownies.
- Bake for about 18-20 minutes or until toothpick comes out dry. Do not over cook or they can become rubbery.