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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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How does Pamela Raybon of Edna, Texas create a moist fudgy brownie with less fat? Her secret is using baby food as a fat substitute. Even you most devoted brownie fan will had a hard time telling that this is a trimmed-down version. Ingredients:
3 tablespoons butter, softened |
2 egg whites |
1 jar (4 ounces) prune baby food |
1 teaspoon vanilla extract |
2/3 cup sugar |
1/2 cup king arthur unbleached all-purpose flour |
1 package (1.4 ounces) sugar-free instant chocolate pudding mix |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup miniature semisweet chocolate chips |
Directions:
1. In a bowl, beat butter and egg whites until blended. Beat in baby food and vanilla. Combine the sugar, flour, pudding mix, baking powder and salt; add to the egg mixture. Stir in chocolate chips.
2. Spread into an 8-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 1 dozen.
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