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Nutrition Facts
Serving Size 1 (38g) Recipe makes 16 servings
Calories 94
Calories from Fat 10		(10%)
Amount Per Serving		%DV
	Total Fat 1.1g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 14mg		0%
Potassium 32mg		0%
Total Carbohydrate 19.6g		6%
	Dietary Fiber 0.6g	2%
	Sugars 12.8g
Protein 1.9g		3%
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Low-Fat Fudge Brownies

Recipe #289548 | 40 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: MissAli
Mar 2, 2008

After finding the recipes for low fat brownies on the Zaar lacking, I decided to create my own recipe. Here is what I've come up with, much lower in fat and still delicious. I've put the molasses as optional, because I've made it with out, but I think it really enhances the flavor. You may stir in 1/2 cup chopped nuts after the last step, but that will add more fat to the recipe. And, you may use two squares unsweetened baking chocolate instead of the cocoa, oil, and extra tablespoon of applesauce

SERVES 16 (change servings and units)

Ingredients

1/2 cup unsweetened applesauce
1 tablespoon applesauce
6 tablespoons cocoa, unsweetened baking powder
1 tablespoon vegetable oil or canola oil
1 teaspoon molasses
1 cup sugar or Splenda Sugar Blend for Baking
4 egg whites
1 teaspoon vanilla
3/4 cup all-purpose flour

Directions

1
Preheat oven to 350.
2
Lightly spray an 8x8x2-inch baking pan with non-stick cooking spray.
3
Beat applesauce, oil, molasses and cocoa OR melted unsweetened baking chocolate (if using baking chocolate, omit cocoa, oil, and extra tablespoon of applesauce) in a large bowl.
4
Beat in sugar.
5
Add egg whites and vanilla and stir until just combined.
6
Stir in flour and nuts (optional). If the batter appears too runny, stir in an additional 1/4 cup flour.
7
Spread batter in pan.
8
Bake at 350 for 30 minutes.
9
Coll and cut into bars.

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Featured Reviews for This Recipe

From: Cooking Mama 3

On Jun 8, 2008

I wanted to love this recipe but unfortunately these brownies were kind of rubbery texture so no one was willing to take a 2nd bite, much less a 2nd brownie. I used Splenda Sugar Blend, maybe I should have used real sugar instead. I'm glad others have enjoyed the recipe and sorry they didn't work for us.

1 person found this review helpful

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From: children from A to Z

On May 1, 2008

These are so easy and yet taste great! I did add the molasses, was a little leary because just the smell of molasses makes makes me cringe. These make a great lunch box snack for the kids. I did a light dusting of powdered sugar on mine when they cooled. Great recipe, Thanks for sharing!

1 person found this review helpful

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From: Chef #470628

On Apr 30, 2008

1 person found this review helpful

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From: LUVMY2BOYS

On Mar 4, 2008

Thank you for sharing this fabulous recipe! I didn't have molasses so I was forced to leave it out, but I'll remember it for next time! I used regular Splenda (I halved the recipe & only used 1/3 cup), Eggbeaters & half whole wheat/half oat flour. I confess using low fat vanilla yogurt instead of the oil-just thought I'd see how it'd work! I also threw in a little baking soda; didn't use any nuts as I wanted it to be low fat. They were soft, fluffy & smelled wonderful. Baked in 20 minutes. Thanks again; have added it to my cookbook!

3 people found this review helpful

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