Its Brownie time. The legendary American Brownie made lighter. I have a rule that I follow when I bake. If I have to label something as healthy, Vegan or gluten-free, then it needs to be as delicious as the regular one. This low-fat brownie is very moist, fudgy and chocolaty. It combines both chocolate and cocoa powder for a deep chocolate flavor. The traditional brownie can pack in nearly 200 calories whereas this one has just about 100.
Healthy Low Fat Fudge Brownie
2014-10-14 02:21:56
Serves 16
Easy to make healthy low-fat fudge brownies
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Nutrition Facts
Serving Size
34g
Servings
16
Amount Per Serving
Calories 122
Calories from Fat 39
% Daily Value *
Total Fat 4g
7%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 20mg
7%
Sodium 47mg
2%
Total Carbohydrates 20g
7%
Dietary Fiber 1g
4%
Sugars 14g
Protein 2g
Vitamin A
2%
Vitamin C
0%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3/4 cup All-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 50 grams dark chocolate, chopped
- 2 tablespoon unsalted butter
- 1 cup sugar
- 1/4 cup low-fat cream
- 1 teaspoon vanilla
- 1 egg
- 1 egg white
Instructions
- Preheat the oven to 350F/180C. Line and butter an eight inch square baking pan with parchment paper. Let the paper be overflowing the edges of the pan so removing the brownies later will be easier.
- Sift the flour,cocoa, baking powder and salt over a medium bowl.
- Melt butter and chocolate in a bowl set over a pan of barely simmering water.
- Add sugar,cream,vanilla, egg and egg white to the chocolate-butter mixture. Whisk until combined.
- Fold the dry ingredients into the chocolate mixture until combined.
- Transfer the mixture to the prepared baking pan. Using a spatula spread and smooth the mixture in the pan.
- Bake until a toothpick inserted in the center of the pan comes out with a few moist crumbs attached. Roughly about 20-25 minutes.
- Cool the brownies on a wire rack for about an hour. Then cool in the refrigerator for 30 minutes. Cooling in the refrigerator helps in cutting the brownies.
- Cut the brownies into 2 inch pieces and serve
Notes
- I used Hersheys natural cocoa powder and Amul low-fat cream.
- Store in the refrigerator for upto 3 days.
Adapted from Americas Test Kitchen
Adapted from Americas Test Kitchen
kannamma cooks http://kannammacooks.com/