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Practically Fat-free & Sugar-free Brownies

June 2, 2010

Yes, these brownies are delicious! Yes, they are moist as well. And yes, I will say these are wonderfully better for you than the others I’ve made, bought and ate before!

Here is the recipe as I downloaded it (I changed many things, my changes in red)

2/3 1/2 cup granulated white sugar
1/3 cup soft natural buttery spread (I used 1/3 unsweetened applesauce as substitute)
1 teaspoon pure vanilla extract
1 large egg
1/3 cup all purpose flour (Whole Wheat flour as substitute)
1/3 cup dutch-processed cocoa powder (1/4 cup hersey’s cocoa powder)
1 teaspoon baking powder

Preheat oven to 350 degrees F and place the rack in the center of the oven. Spray an 8 inch (20 cm) square pan with a nonstick vegetable cooking spray. I used silicone muffin forms, and make sure you spray those as well! Or you can use cupcake papers.

In the bowl of your electric mixer, or with a hand mixer, beat the sugar and buttery (or the applesauce mix) spread until smooth. Beat in the vanilla extract and egg.

In a small bowl, whisk together the flour, cocoa powder, and baking powder. Fold this flour mixture into the sugar and buttery spread mixture. (do not over mix these! it’ll ruin the texture)

Pour into the prepared pan and smooth the top. Bake for about 15 – 20 minutes I baked mine at 21 minutes, or until the edges start to pull away from the sides of the pan and the center of the brownies is still slightly soft. (Do not over bake or the brownies will be too dry.)

Remove from oven and place on a wire rack to cool. These brownies can be frozen for a month or two.

Makes 16 brownies.

I made 12 muffins from this recipe. I would double it next time to make the muffins fuller. I used a regular spoon and heaped the mix into the forms.

Next time I’ll cut out the sugar completely and add some nuts, or berries. Doesn’t that sound yummy!

6 Comments leave one →
  1. June 2, 2010 9:00 pm

    You know…these have a slight 'coffee' flavor…kinda cool!

  2. June 2, 2010 9:00 pm

    I wonder if these would bake up the same with splenda instead of the sugar. And yes, blueberries would be amazing in these!!

  3. June 2, 2010 9:07 pm

    Okay, first things first, I HATE Splenda. However, I know that for the diabetics in the world, that might be their only choice. My word of caution with Splenda is to BE CAREFUL on the amount you use. It's a VERY sweet substitute. In my opinion these wouldn't taste so good with too much more sweetness added. So test it out for yourself, and let us know how much you ended up using!

  4. June 2, 2010 9:11 pm

    Oh I love splenda. I dont use that much tho, and yeah, my husband is diabetic, so we always have it. I do use sugar tho. I've never baked with splenda before, I was just wondering how it would turn out. I'll try it and let you know!!

  5. June 2, 2010 9:17 pm

    Awesome! Can't wait to see how they turn out!Personally, I would rather cut out the sugar totally and just use the applesauce to make it sweet, than use Splenda. Again, that's a personal choice!!!! LOL

  6. June 3, 2010 6:00 am

    i know they have splenda for baking, that is supposed to measure out the same as regular sugar ( : )

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