SUPER FUDGY (AND LIGHT!) BROWNIES These are the brownies my friends request again and again: astonishingly moist, rich, and with reduced sugar and just 3 tablespoons of butter, they are (relatively) low in fat and calories. (One two-inch square brownies packs 145 calories and 6 grams of fat — compare that to a traditional brownie). I’m not saying they’ll change your life, but they might. ½ cup alkalized (Dutch-processed) cocoa powder –- best if unsweetened 1 cup flour 1 tsp baking powder ½ tsp salt 3 tbsp butter, melted — best if unsalted 1 cup sugar ½ c dark brown sugar 1 egg plus 1 egg white, whisked (for an even lighter version, you may use 2 egg whites) ½ cup unsweetened applesauce 2 tsp vanilla 1 9-inch square pan, sprayed with cooking spray or greased with butter or oil and lined with parchment (the grease helps the parchment to stick to the pan) Preheat oven to 350 degrees and place a rack in center of oven. Sift together  cocoa, flour, baking powder, salt in a bowl. In a medium mixing bowl, beat butter & white sugar with rubber spatula or electric mixer.  One at a time, beat in brown sugar, egg whites, applesauce & vanilla, beating until smooth after each addition. Stir in dry ingredients and mix until smooth. Scrape batter into pan & bake 30 minutes, or until toothpick emerges with moist crumbs.  Do not over-bake — the brownies should be very moist.  Cool in pan on a rack about 5 minutes, then invert to a rack & peel off paper.  Invert again & cool completely. xx Nora
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SUPER FUDGY (AND LIGHT!) BROWNIES

These are the brownies my friends request again and again: astonishingly moist, rich, and with reduced sugar and just 3 tablespoons of butter, they are (relatively) low in fat and calories. (One two-inch square brownies packs 145 calories and 6 grams of fat — compare that to a traditional brownie).

I’m not saying they’ll change your life, but they might.

  • ½ cup alkalized (Dutch-processed) cocoa powder –- best if unsweetened
  • 1 cup flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 tbsp butter, melted — best if unsalted
  • 1 cup sugar
  • ½ c dark brown sugar
  • 1 egg plus 1 egg white, whisked (for an even lighter version, you may use 2 egg whites)
  • ½ cup unsweetened applesauce
  • 2 tsp vanilla
  • 1 9-inch square pan, sprayed with cooking spray or greased with butter or oil and lined with parchment (the grease helps the parchment to stick to the pan)
  1. Preheat oven to 350 degrees and place a rack in center of oven.
  2. Sift together  cocoa, flour, baking powder, salt in a bowl.
  3. In a medium mixing bowl, beat butter & white sugar with rubber spatula or electric mixer.  One at a time, beat in brown sugar, egg whites, applesauce & vanilla, beating until smooth after each addition.
  4. Stir in dry ingredients and mix until smooth.
  5. Scrape batter into pan & bake 30 minutes, or until toothpick emerges with moist crumbs.  Do not over-bake — the brownies should be very moist.  Cool in pan on a rack about 5 minutes, then invert to a rack & peel off paper.  Invert again & cool completely.

xx Nora

1 Notes/ Hide

  1. marisol21 reblogged this from ffffood and added:
    new dessert recipe that i gotta try
  2. ffffood posted this