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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 24 |
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These are tasty cocoa brownies with the perfect mouthfeel, even despite significantly less fat than other recipes. I don't know about you, but I've never been completely satisfied with using pureed fruit (applesauce, prunes, whatever) as a fat replacer. However, I've had amazing results using oatrim, which is availabe for purchase online at Bob's Red Mill. I found this recipe on the web at /tipsb/recipese.phtml, and modified it slightly to suit our tastes. Ingredients:
4 tablespoons oatrim |
1/3 cup water |
1/4 cup canola oil |
3 large eggs |
2 cups sugar |
3/4 cup dutch-processed cocoa powder |
1/4 teaspoon salt |
1/4 teaspoon baking powder |
2 teaspoons vanilla extract |
1 cup all-purpose flour |
Directions:
1. Beat all ingredients except the flour in your food processor fitted with the steel blade (or in a bowl using an electric mixer) for about 2 minutes.
2. Now incorporate the flour just until combined.
3. Pour the batter into a lightly greased 9 by 13 inch pan.
4. Bake in a preheated 350 degrees oven for 25-30 minutes, or until the sides pull away from the pan (the center may not be entirely set).
5. Cool in pan before cutting.
6. Notes: I successfully replaced 1 cup of sugar with 1 cup of Splenda for baking; You could use milk instead of water, and if you like a cakier brownie, add 1/4 tsp baking soda; You can lower the cholesterol in this recipe by using 3/4 c egg substitute (eg, Egg Beaters) or 3/4 c egg whites instead of whole eggs.
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