Best Fudgy Low Fat Brownies Recipes

FUDGY LOW-FAT BROWNIES

Steps:

• Preheat oven to 350°F.
• Spray an 8 inch square baking dish with nonstick cooking spray.
• Dust with cocoa, shaking out excess.
• In a small saucepan, melt margarine on low heat.
• Remove from heat and stir in cocoa, sugar, egg, applesauce and vanilla, beating until smooth.
• Gently stir in flour, baking soda and salt until well combined.
• Pour into prepared pan and bake 25 to 30 minutes or until set.
• Cool completely and cut in 16 squares with hot wet knife.
• Store in the refrigerator.

VERY FUDGY AND LOW FAT BROWNIES FOR PASSOVER

Steps:

• Preheat oven to 325 degrees F.
• Lightly spray with Pam an 8" X 8" glass pan.
• Mix first four ingredients together in mixing bowl.
• Add the rest.
• Bake 25-30 minutes.
• Cut when cool.

LOW-FAT FUDGY BROWNIES

Steps:

• Preheat the oven to 350°F (180°C). Grease a 13" x 9" (32.5 x 23-cm) baking pan. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. In a large bowl, with an electric mixer on low speed, beat the egg whites until foamy. Gently stir in the eggs, granulated sugar, and brown sugar until well-combined. Blend in the applesauce and vanilla extract. Stir in the flour mixture. Stir in the walnuts. Spread into the prepared pan. Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean. Do not overbake. Cool in the pan on a rack. Dust the confectioners' sugar over the brownies.

FUDGY LOW FAT BROWNIES

Steps:

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Fold two 12-inch pieces foil lengthwise so each measures 7 inches wide. Fit 1 sheet into 8-inch-square baking dish, pushing foil into corners and up sides of pan (overhang will help in removal of brownies). Repeat with second sheet, placing in pan perpendicular to first sheet. Spray foil with cooking spray. 2. Whisk flour, cocoa, baking powder, and salt together in medium bowl. Melt bittersweet chocolate and butter in large bowl until smooth. Cool 2 to 3 minutes, then whisk in sour cream, chocolate syrup, vanilla, egg, egg white, and sugar. Using rubber spatula, fold dry ingredients into chocolate mixture until combined. 3. Pour batter into pan, spread into corners, and level surface with spatula. Bake until slightly puffed and toothpick inserted in center comes out with a few sticky crumbs attached, 20 to 25 minutes. Cool brownies completely in pan on wire rack, at least 1 hour. Remove brownies from pan using foil handles. Cut into 2-inch squares and serve. To keep brownies moist, do not cut until ready to serve. (Brownies can be wrapped in plastic and refrigerated for 3 days.)