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Feb 28, 2008 08:03 PM

Help tweaking a lowfat brownie recipe

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! :)

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  1. 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.

    1. I would try mixing cocoa powder in the applesauce.

      1. I think canned pumpkin is a much better substitute than applesauce in chocolate recipes.

        1. pumpkin is a terrific fat substitute, but it can also have a pretty strong flavor. try using half applesauce, half pumpkin...and if you can get your hands on it, add a half teaspoon of espresso powder. it enhances the chocolate flavor without imparting a distinct coffee flavor.

          2 Replies
          1. re: goodhealthgourmet

            Hey, great idea. I'm using both the pumpkin and espresso powder ideas. I'll report back (it'll be a while, but I will!) Is there a recipe online or that you can post that uses pumpkin in a brownie recipe?

            1. re: ccbweb

              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.

          2. I made brownies with grated zucchini and they were very moist. You can't even tell the zucchini is in the brownies after they are baked.

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