Help tweaking a lowfat brownie recipe
- maplesugar Feb 28, 2008 08:03 PM
The recipe I have calls for applesauce to replace some of the fat but I'm finding the apple flavour comes through a little too well. Any ideas for something I could use that approximates but is more subtle in flavour?
Thanks in advance! :)
have you tried the cook's illustrated lighter brownie recipe? there is no applesauce involved. there is also a recipe on epicurious using prunes I think.
you got it. i recently adapted one from "vegan cupcakes take over the world." however, i use agave nectar to sweeten my baked goods, so if you're not up for that i'll also incude a link to the original recipe.
Decadent Low Fat Brownies
1½ cups plus 2 Tbsp. flour
½ cup plus 2 Tbsp. cocoa powder
2 Tbsp. tapioca flour [you can sub arrowroot or cornstarch, but tapioca is best]
½ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon instant espresso powder [i use medaglia d'oro]
8 ounces bittersweet chocolate, melted
1 15-oz can pumpkin puree
¾ cup agave nectar
2 teaspoons pure vanilla extract
Preheat oven to 350 F.
Grease an 8-inch square pan, preferably lined with parchment paper.
Sift together the flour, cocoa powder, tapioca, baking soda, salt and espresso powder, and set aside.
In a large mixing bowl combine pumpkin, agave nectar and vanilla.
Stir in the dry ingredients, then add the melted chocolate and mix gently until all ingredients are thoroughly incorporated.
Spread batter into greased, lined pan, and bake for 30 minutes.
here's the original if you want to make it - just double the recipe for the brownie layer, add ½ teaspoon instant espresso powder, and skip the pumpkin pie layer.
good luck! i'd love to know how it turns out, whichever recipe you choose.