Skinny Chocolate Fudge Brownies
from Emily (who loves food)
To celebrate getting jury duty on my birthday, I made brownies.
But these aren’t normal brownies – they’re low fat brownies… but keep reading! These brownies don’t taste like cardboard, don’t have funny ingredients and definitely don’t back down on that rich brownie taste!
This fantastic brownie is decadent, moist and chocolatey and has a fantastic fudgey-cake texture – and guess what? It only has a fraction of the fat of a normal brownie!
Plus, unlike most low-fat brownie recipes, this doesn’t call for odd ingredients like pureed prunes, nor is it fiddly to make.
I kid you not – the speed, ease and fantastic taste of a normal delicious brownie, without putting a dent in your bikini body.
Honestly, you’ll think all your christmases have come at once.
I added a generous handful of mini-marshmallows (fat free) to my brownie mix, because I like how they melt away while the brownie bakes, and you’re left with these little pockets of moisture – by no means does the recipe need them, but if you happen to have some on hand, they do make the batch something special!
Skinny Chocolate Fudge Brownies - Fills a 16cm x 26cm tray (about 12 brownies, depending on how you cut them!)
Prep time: 10mins Cook time:
- 3/4 cup flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp low-fat spread, melted
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 1/2 tbsp low fat plain yogurt (or sour cream)
- 1 large egg
- 1 egg white
- 1 1/2 tsp vanilla extract
- Large handful fat-free mini marshmallows (optional)
Preheat fan-forced oven to 180C, and line a 16x26cm brownie tray (9×13-inch) with baking/parchment paper.
In a large mixing bowl, sift together flour, cocoa, baking powder and salt.
In a small bowl, whisk together the low-fat spread, yogurt and sugars, then mix in the egg, egg white and vanilla.
Gently mix the wet ingredients in with the dry ingredients, until a thick batter forms with no streaks of flour.
Gently mix in the marshmallows until just combined.
Tip into prepared tray, and smooth the top so it cooks evenly.
Bake for 15 mins, or until a skewer inserted into the middle comes out with moist crumbs (but not uncooked batter).
The cooking time may well be longer for your oven, mine seems to bake things double-time. The original recipe said 22 mins, so keep an eye on them.