Fat-Free Banana Fudge Brownies |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A fat-free alternative to a classic dessert. I used cake meal to weigh down the texture of the brownies, which sometimes fluff up too much when oil or butter isn't used. It also gives the brownies a rich, deep, sweetness and retains moisture better. Also, the course kosher sea salt (preferably Mediterranean sea salt) is a must. The flavor of the chocolate is really dependent on the salt in this recipe, so using good quality course sea salt makes a huge difference. Ingredients:
2 1/2 medium sized bananas, mashed |
1 cup baker's sugar |
2/3 cup brown sugar, lightly packed, or, 3 tbsp. plus 1 tsp. splenda brown sugar blend |
2 large egg whites |
2 teaspoons vanilla extract |
1 cup all-purpose flour |
1/4 cup kosher cake crumbs, or, 1/3 cup all-purpose flour |
3/4 cup baking cocoa |
1/2 teaspoon baking powder |
1/4 teaspoon course kosher salt |
Directions:
1. Preheat oven to 350 degrees F. Grease 13x9-inch baking pan.
2. Mash the bananas with a potato masher until smooth with fine lumps.
3. Combine sugars and mashed banana in a large bowl.
4. Stir in egg whites and vanilla extract.
5. Combine flour, cake meal, cocoa, baking powder and salt in a medium bowl and whisk until completely incorporated.
6. Stir slowly into sugar mixture.
7. Spread into baking pan evenly.
8. Bake for 20-25 minutes.
9. When center is nearly done cooking, remove and allow to cool.
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