I worked on a new recipe this weekend for a low-fat brownie. So far I am happy with it though Kirk asked for it to be sweeter. You might consider adding up to ¼ cup more brown sugar if desired, myself I liked it the way it was. No eggs, no dairy and lots of fiber and plant-y goodness! These are vegan friendly but as well heart and diet friendly. Do eat them up within 2 days and for best results if not eaten in first day store in the refrigerator tightly wrapped.
Kirk got me the cutest gift this week from Amazon – a HIC Mrs Anderson’s Dash Pinch and Smidgen Measuring Spoons set. The largest one, Dash, is 1/8 tsp! Love, love it!
Low Fat Fudgy Brownies
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup packed brown sugar
- 1/8 tsp kosher salt
- 1 Tbsp canola oil
- 4-ounce jar or tub stage 2 baby applesauce
- ½ cup canned pumpkin purée
- 2 tsp pure vanilla extract
Preheat the oven to 350° and spray an 8×8″ glass baking pan with cooking spray.
In a medium bowl whisk the dry ingredients together. In a large bowl whisk the wet ingredients together. Add the dry to the wet, stir or whisk until combined. Spread into the prepared baking dish and bake for 20 to 25 minutes, checking at 20, until a toothpick in the center comes out mostly clean (moist crumb but not wet dough). Let cool and cut.