Delightful Brownies Recipe

Be the first to write a review

Rate recipe

How does Pamela Raybon of Edna, Texas create a moist fudgy brownie with less fat? Her secret is using baby food as a fat substitute. Even you most devoted brownie fan will had a hard time telling that this is a trimmed-down version.

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Delightful Brownies Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Delightful Brownies Recipe

Prep: 15 min. Bake: 30 min.

Yield: 12 Servings

15 30 45

Ingredients

3 tablespoons butter, softened
2 egg whites
1 jar (4 ounces) prune baby food
1 teaspoon vanilla extract
2/3 cup sugar
1/2 cup all-purpose flour
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup miniature semisweet chocolate chips

Directions

In a bowl, beat butter and egg whites until blended. Beat in baby food and vanilla. Combine the sugar, flour, pudding mix, baking powder and salt; add to the egg mixture. Stir in chocolate chips.
Spread into an 8-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 1 dozen.

Nutritional Analysis: One brownie equals 176 calories, 6 g fat (4 g saturated fat), 8 mg cholesterol, 338 mg sodium, 30 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Delightful Brownies in Light & Tasty February/March 2002, p15