Moist and Chewy Brownies
Low Fat Recipe
Made with semi sweet chocolate chips, sweetened condensed milk, unsweetened cocoa powder, egg whites and vanilla these turn out rich, moist, chewy brownies.
Vegetable cooking spray
3/4 cup semi sweet chocolate chips
1 14-oz. can fat free sweetened condensed milk
1/3 cup unsweetened cocoa powder
4 egg whites
1/3 cup flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Preheat oven to 350-degrees. Spray a 13-by-9-inch baking pan with vegetable cooking spray. In a saucepan, over low heat, melt chocolate chips with sweetened condensed milk and cocoa.
In a small bowl, combine chocolate mixture, egg whites and remaining ingredients. Turn into prepared pan. Bake 20 minutes or until center is set. Cool.
Store tightly covered at room temperature.
Recipe makes 18 servings
Serving size: 1 brownie
Variation: Bean Brownies
These brownies are high in protein, fiber and flavor - a nutritious treat! No one need know there are black beans in them. That will just be our secret.
1 15.5-ounce can black beans, rinsed and drained
1/2 cup unsweetened cocoa powder
1/2 cup 100 percent pumpkin puree
1/2 cup honey
1/4 cup ground flaxseed
4 large eggs
1-1/2 teaspoon cinnamon
1 teaspoon vanilla
1 cup chopped walnuts, optional 1 cup bittersweet chocolate chips
Preheat oven to 350 degrees. Coat an 8 x 8-inch baking pan with non-stick cooking spray. Combine beans, cocoa powder, pumpkin, honey, flax seed, eggs, cinnamon and vanilla in blender or food processor. Blend or process until smooth. Pour into pan and sprinkle with walnuts and chocolate chips. Bake 30 minutes or until top springs back when touched lightly in center with a finger.
Nutrition information per brownie: 202 calories, 6g protein, 22g carbohydrates, 4g fiber, 13g fat, 4g saturated fat, 86mg sodium.
Might we suggest Organic Ground Cinnamon instead of the usual store-bought? It is fresh, wholesome and brimming with sweet cinnamon flavor.
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