CHEWY GOOEY LOW FAT VEGAN BROWNIES
This recipe is the only low fat brownie recipe that has ever turned out well for me! It does not yield a odd texture like other low fat brownies.
Provided by Chef tanecnk
Categories Bar Cookie
Time 35m
Yield 12 squares, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a medium bowl sift together flour, cocoa powder, baking powder, and salt.
- Microwave the margarine* in a small bowl until melted. Let cool .
- Mix margarine and sugar in a large bowl.
- Add applesauce and mix.
- Beat in the vanilla extract and pumpkin.
- Add flour mixture to the large bowl and mix. Stir in chocolate chips if using.
- Grease a 8x8-inch pan with cooking spray and pour in batter.
- Bake for 20-30 minutes or until a toothpick can be inserted and removed clean.
- *I like to use Smart Balance Light for my margarine.
- ** For mint brownies add 1/2 -1 tsp of peppermint extract.
THE BEST EVER VEGAN BROWNIES RECIPE BY TASTY
Here's what you need: vegan chocolate, ground flaxseed, water, sugar, vegan butter, vanilla extract, all-purpose flour, cocoa powder, baking powder, salt
Provided by Rachel Gaewski
Categories Desserts
Yield 9 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
- Chop the chocolate into ½-inch (1 ¼ cm) pieces. Set aside half and melt the other half in a microwave-safe bowl for 45 seconds.
- Make the flax egg: combine the ground flaxseeds with the water in a small bowl and mix with a fork. Set aside for at least 10 minutes to gel.
- In a medium bowl, add the sugar and vegan butter and whisk until smooth. Then add the vanilla, flax eggs, and melted chocolate and whisk until well-combined.
- Sift in the flour, cocoa powder, baking powder, and salt and fold with a spatula until all ingredients are combined. Be careful not to overmix. Then, stir in the reserved chocolate pieces.
- Pour the batter into the baking dish and smooth the top with a spatula.
- Bake for 30-35 minutes, until a fork inserted in the center comes out clean. Let cool for at least 20 minutes.
- Slice into 9 equal-sized pieces and serve.
- Enjoy!
Nutrition Facts : Calories 362 calories, Carbohydrate 38 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, Sugar 23 grams
RICH AND CHEWY LOW FAT BROWNIES
Amazingly rich and chewy, you would never know these are low fat. I have people asking me for this recipe whenever I make it. The applesauce is the secret ingredient in these delicious brownies! One suggestion I have to make them fudgier is to use a very high quality cocoa. I usually use Watkins or Epicure Selections and found a big difference from that and the kind you can buy in the store. It makes them a real dark chocolate in the middle and they are rich and chewy! This recipe also doubles well and will fit into a 9x13 pan.
Provided by trishypie
Categories Bar Cookie
Time 40m
Yield 16 brownies
Number Of Ingredients 9
Steps:
- Cream butter and sugar in a large bowl using a hand mixer. Add egg whites, applesauce and vanilla.
- Mix all other ingredients in a separate smaller bowl and add to the wet ingredients in the large bowl. Do NOT overmix!
- Spray 8x8 dish with PAM and bake at 350 degrees for 30-35 minutes. ENJOY!
VEGAN BROWNIES
MMMMM...Vegan Brownies!!!! These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you'll need to cook them longer than the recommended time. Great for people with egg or dairy allergies too!
Provided by SANDYWIFEY31S
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
- Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 39.2 g, Fat 14.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 169.4 mg, Sugar 25.1 g
LOW-FAT BROWNIES
Looking for sweets that won't add inches to your waist? Try this fudgy fare from Anne Withers of Cortland, New York. "These moist chewy brownies don't have much fat," she says. "And the recipe makes 2 dozen, so it's ideal for parties and potlucks."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg substitute for 1 minute or until frothy and slightly thickened. Stir in milk and vanilla. Combine the flour, sugar, cocoa, baking powder and salt; add to the egg mixture and mix well., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 124 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 85mg sodium, Carbohydrate 27g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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CHEWY VEGAN BROWNIES - BRAND NEW VEGAN
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Ratings 15Calories 251 per servingCategory Dessert
- Preheat the oven to 325 degrees F. Line an 8x8 baking pan with parchment paper, letting excess paper hang over the edges. Spray parchment paper with cooking oil.
- Fill a pot with a couple inches of water and bring to a boil. In a medium heat-safe bowl combine vegan butter, sugars, cocoa powder, and salt. Place on top of the pot - the bottom of the bowl should not touch the water - and remove from heat. You can also use a double boiler. Stir butter/sugar mixture occasionally until the butter has melted completely. Meanwhile, mix together flour and baking soda and set aside.
- Stir in vanilla extract and flax "eggs" to the butter/sugar mixture. Add the flour and baking soda and stir vigorously until well combined; the batter will be very thick. Once well combined, transfer into the prepared pan. Bake for 20-25 minutes, until mostly set. They should be slightly underdone.
FUDGY VEGAN LOW-FAT BROWNIES (GLUTEN-FREE AND OIL-FREE!)
From thevegan8.com
4.9/5 (71)Total Time 35 minsCategory DessertCalories 134 per serving
- Preheat an oven to 350°F (177°C) and lightly spray an 8x8 metal square pan with nonstick spray. I found these to cook much better in a metal pan than a stoneware dish.
- Add the beans, syrup, applesauce, baking powder, vanilla and salt to a food processor and blend for a minute. Scrape the top and sides and then add the cocoa powder and oat flour. Process for a minute or so. Scrape down the sides very well and process again for another 1-2 minutes. Walk away and let it run until completely smooth. It should be smooth and thick, like the consistency of a nut butter. Don't judge the result by the taste of the batter (if you try it) because it tastes slightly beany, but not at all once baked! Add the chocolate chips and give it a good stir around the bowl with a spoon to incorporate them, but don't blend them.
- Spread the batter into the pan, making sure to scrape out ALL of the batter from the processor, including underneath the blade. I used a skinny rubber spatula to get it all out and spread the top of the batter flat and out to the corners of the pan. Dampen the spatula with water to help if necessary, as it will be thick and sticky. Sprinkle extra chocolate chips all over the top and make sure to gently press them into the batter, so they remain in tact while baking.
- Bake for 25-30 minutes when they are slightly puffed up and the top is firm. I removed mine at 27 minutes. Do 25 minutes for a more fudgy brownie and closer to 30 for a more dry/firm brownie. I felt 27 mins was perfect. Fudgy, moist and firm. They will seem a bit undercooked at removal but will continue cooking and firm up as they cool, trust me. Let them cool at least 20 minutes before slicing them. If not avoiding fat intake, then serve with my Vanilla Cheesecake Ice Cream!
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4.9/5 (22)Total Time 40 minsCategory DessertCalories 294 per serving
- oven to 350 degrees F. Line and 8 x 8 baking dish with parchment paper, or lightly grease with oil. If using a 9 x 13 baking dish, see recipe instructions below.
- In a small bowl, combine 3 heaped tablespoons flaxseed meal with 1/2 cup water or unsweetened non-dairy milk. Let rest for 10 minutes to thicken.
- In a medium size mixing bowl, add the 1/2 cup butter/oil/applesauce and sugar, mix well. Add in the flax eggs and vanilla, mix again. Add in the flour, cocoa powder, baking powder and salt, mix well to combine. May take a minute or so to completely become mixed.
- Pour brownie batter into the center of the prepared baking dish. Spread to the edges as needed. Optionally top with chopped chunks of dark chocolate or vegan chocolate chips.
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