Friday, November 4, 2011

Skinny brownies

All of us chocolate lovers love brownies but can't indulge too much since they are extremely sinful. Nick Malgieri - who ran the pastry program at the culinary school from where I graduated has a low fat brownie recipe in his book Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving which uses dutch cocoa, apple sauce and egg whites. I have adapted from this recipe.

Unlike traditional brownies these are light, moist and not so dense. They don't have the crackle top, but great to satisfy that chocolate craving without adding on the pounds. Even my 9 year old loves these even though she doesn't have to count calories.

Once you have tried this recipe you can compare them with these Supernatural brownies also by Nick Malgieri and I bet these will come out as winners!

Skinny brownies

Equipment: 8 inch square cake pan. Original recipe calls for a 9 inch pan, but I find, it makes the brownie too thin for my liking.

Preheat the oven to 350 F.
Dry ingredients:

1 cup all purpose flour, spooned into a cup measure and then leveled off
1/2 cup Dutch process cocoa (not unsweetened cocoa)
1 teaspoon baking powder
1/2 teaspoon salt

Sift the above into a bowl and keep aside.

Wet ingredients:
3 tablespoons unsalted butter melted
1 scant cup granulated sugar
2 large egg whites
4 oz or 1/2 cup unsweetened applesauce
1/3 cup firmly packed, dark brown sugar
2 teaspoons pure vanilla extract

In a medium sized bowl, using a rubber spatula, mix the melted butter with the granulated sugar till well mixed. Then add the egg whites and mix well. Now do the same with the applesauce, and then the dark brown sugar and finally the vanilla extract.

Pour the sifted dry ingredients over the wet mixture and incorporate it with the rubber spatula, till there are not dry pockets.

Transfer the batter to a greased and lined with parchment pan and smooth the top. The mixture will be gooey - you will have to stretch the batter to spread it out into the pan. Place the pan in the center rack of the oven and bake for 20 minutes. The cake tester should come out with moist crumbs.

Transfer to a rack to cool for 5 minutes in the pan. Then remove from the pan to the rack to cool completely.

Yield: 9 almost 3 inch squares

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