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."
- 1/2 cup egg substitute
- 1 can (14 ounces) fat-free sweetened condensed milk
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 1-1/4 cups sugar
- 3/4 cup baking cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 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 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 2 dozen.
Originally published as Low-Fat Brownies in Quick Cooking September/October 2001, p15
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Reviewed Jan. 20, 2013
"Yummy! No one would even guess they were lowfat! My kids just gobbled up these delicious brownies!"
Reviewed May. 7, 2011
"These tasted way better than I thought they would! Yum!~ Theresa"
Reviewed Oct. 19, 2010
"Don't substitute Splenda for sugar in this recipe."