Low-fat Fudgy Brownies

Low-fat Fudgy Brownies Recipe - Made with Prune Purée and Walnuts

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 16

Introduction

Low-fat fudgy brownies are a delicious and healthier alternative to traditional brownies. These brownies are rich and chocolatey, but with less fat and fewer calories. They are perfect for those looking to indulge in a sweet treat without feeling guilty.

History

The recipe for low-fat fudgy brownies was created as a way to enjoy a classic dessert with a healthier twist. By using ingredients like prune purée and egg whites instead of butter and oil, these brownies are lower in fat but still maintain their fudgy texture and rich flavor.

Ingredients

4 oz (113 g) of unsweetened chocolate
0.5 cup of prune purée
3 large egg whites
1 cup of sugar
1 tsp of salt
1 tsp of vanilla
0.5 cup of flour
0.25 cup of walnuts

How to prepare

Preheat the oven to 350°F (177°C).
Coat an 8-inch square baking pan with vegetable cooking spray and set it aside.
Cut the chocolate into 1-inch pieces and place them in a heat-proof bowl.
Set the bowl over low heat in a small skillet containing 0.5 inches of simmering water.
Stir occasionally until the chocolate is melted. Remove from heat and set it aside.
In a mixer bowl, combine all the ingredients except for the flour and walnuts. Beat until thoroughly blended.
Mix in the flour. Spread the batter in the prepared pan and sprinkle with walnuts.
Bake for about 30 minutes, or until the edges are springy to the touch and about 2 inches around.
Cool on a rack and then cut into 1.5-inch squares.

Variations

Add in a handful of chocolate chips for extra chocolatey goodness.
Swirl in a tablespoon of peanut butter for a delicious twist.
Top with a drizzle of caramel sauce for a decadent touch.

Cooking Tips & Tricks

Be sure to use unsweetened chocolate for the best flavor.

- Make sure to beat the ingredients thoroughly to ensure a smooth batter.

- Do not overmix the batter once the flour is added to avoid a tough texture.

- Allow the brownies to cool completely before cutting to ensure clean slices.

Serving Suggestions

Low-fat fudgy brownies are delicious on their own, but can also be served with a scoop of low-fat ice cream or a dollop of whipped cream for an extra special treat.

Cooking Techniques

Melting the chocolate over low heat ensures a smooth and creamy texture.

- Beating the ingredients thoroughly helps to incorporate air into the batter for a lighter texture.

- Baking the brownies until the edges are springy ensures a fudgy center.

Ingredient Substitutions

Prune purée can be substituted with unsweetened applesauce.

- Walnuts can be replaced with pecans or almonds.

- Egg whites can be substituted with a flax egg for a vegan option.

Make Ahead Tips

Low-fat fudgy brownies can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.

Presentation Ideas

Serve low-fat fudgy brownies on a platter with a dusting of powdered sugar for a simple and elegant presentation. Garnish with fresh berries or a sprig of mint for a pop of color.

Pairing Recommendations

Low-fat fudgy brownies pair well with a glass of cold milk or a hot cup of coffee. They also go well with a scoop of vanilla ice cream for a classic dessert combination.

Storage and Reheating Instructions

Store leftover low-fat fudgy brownies in an airtight container at room temperature for up to 3 days. To reheat, place a brownie in the microwave for 10-15 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of low-fat fudgy brownies contains approximately 150 calories.

Carbohydrates

Each serving of low-fat fudgy brownies contains approximately 25 grams of carbohydrates.

Fats

Each serving of low-fat fudgy brownies contains approximately 5 grams of fat.

Proteins

Each serving of low-fat fudgy brownies contains approximately 2 grams of protein.

Vitamins and minerals

Low-fat fudgy brownies are not a significant source of vitamins and minerals.

Alergens

Low-fat fudgy brownies contain nuts (walnuts) and eggs.

Summary

Low-fat fudgy brownies are a lower-fat alternative to traditional brownies, with fewer calories and less fat. They are a delicious treat for those looking to indulge in a sweet dessert without the guilt.

Summary

Low-fat fudgy brownies are a delicious and healthier alternative to traditional brownies. With a rich and chocolatey flavor, these brownies are perfect for those looking to indulge in a sweet treat without the guilt. Enjoy them on their own or with a scoop of ice cream for a decadent dessert.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold dear to my heart. It was a warm summer day, and I was visiting my dear friend Margaret in her cozy kitchen. Margaret was known for her incredible baking skills, and on that particular day, she was whipping up a batch of her famous low-fat fudgy brownies.

I watched in awe as Margaret measured out the ingredients with precision and skill. She explained to me that she had developed this recipe after years of experimenting with different ingredients and techniques to create a healthier version of the classic fudgy brownie. As she mixed the batter and poured it into the pan, the rich aroma of chocolate filled the air, making my mouth water in anticipation.

When the brownies came out of the oven, I couldn't wait to try them. The first bite was pure bliss – rich and chocolatey, with a fudgy texture that melted in my mouth. I was amazed at how delicious they were, especially considering they were low-fat.

I begged Margaret to share the recipe with me, and she happily obliged. She wrote down the ingredients and instructions on a piece of paper, and I tucked it away in my recipe box as if it were a precious treasure.

From that day on, I made Margaret's low-fat fudgy brownies whenever I had a craving for something sweet. They became a staple in my baking repertoire, and I would often bring them to family gatherings and potlucks, where they were always a hit.

Over the years, I have made a few tweaks to the original recipe, adding a touch of espresso powder for depth of flavor and substituting applesauce for some of the butter to further reduce the fat content. These little changes have only enhanced the brownies' deliciousness, making them even more irresistible.

I have shared the recipe with friends and family, and it has become a beloved favorite among all who have tried it. I love seeing the joy on their faces as they bite into a warm, fudgy brownie and savor the chocolatey goodness.

Every time I make a batch of low-fat fudgy brownies, I think back to that day in Margaret's kitchen and the magical moment when I first discovered this recipe. It's amazing how a simple baking session with a dear friend can lead to a lifetime of delicious memories.

As I sit here now, with a plate of freshly baked brownies in front of me, I can't help but feel grateful for the gift of this recipe and the joy it has brought me over the years. I may have learned how to make low-fat fudgy brownies from Margaret, but the real magic lies in the love and memories that go into each and every batch.