Low fat and brownies are words usually not used in the same sentence. But sometimes you need a treat that isn’t too naughty! I modified the chocolate brownie recipe from The Australian Women’s Weekly Low-Fat Food for Life. Instead of using low-fat dairy-free spread, I used regular salt-reduced butter. Overall, the brownies weren’t bad for a reduced-fat dessert. They lacked the true fudgey texture of a brownie but had a similar chocolate taste. The choc chips tended to settle at the bottom of the pan, so the bottom of the brownie was the most chocolatey part. I used a 20cm x 30cm baking tray; a smaller tray, as the recipe calls for, would result in thicker brownies.
Adapted from: The Australian Women’s Weekly Low-Fat Food for Life cookbook
1/3 cup (40g) firmly packed brown sugar
2 teaspoons instant coffee powder (I omitted this)
2 tablespoons cocoa powder
1 tablespoon water
1 tablespoon olive oil
40g low-fat dairy-free spread, melted (I used butter)
1/4 cup (40g) wholemeal self-raising flour (I used white SR flour)
1/4 cup (45g) dark-chocolate choc bits
Preheat oven to moderate. Grease and line a 19cm-square pan.
Using electric mixer, beat eggs and sugar until thick and creamy.
Blend coffee (if you are using it) and cocoa with the water and oil in a small bowl until smooth. Stir in melted spread or melted butter.
Fold cocoa mixture into egg mixture; fold in sifted flour and choc bits.
Pour into prepared pan.
Bake for approximately 25 minutes or until brownie is firm to touch. (Don’t overcook! You will lose any fudgeyness by baking the mixture too long. Twenty minutes in the oven was fine for my brownies.)
Stand 30 minutes, then serve. Makes 16.
If brownies are prepared according to the directions without my alterations the nutritional information according to the recipe book is:
0.6g sat fat