Do you love chocolate, want to make healthier choices, but don’t want to compromise on taste? Whether you use a brownie mix or make your brownies from scratch, there is one simple secret that I’ve used for years to make low fat brownies. This trick for making low-fat brownies also works with gluten-free brownie recipes and mixes.
The secret to making low fat brownies? Applesauce.
Last week I shared my applesauce recipe. You can either use that, or you can pick up a jar of applesauce from your local grocery store. I recommend buying unsweetened applesauce since you don’t need to add any extra sugar to an already-sweet recipe.
How to make Low-Fat Brownies:
Follow the recipe for low fat brownies according to your favourite recipe, or the directions on a package of brownie mix.
Replace the amount of oil the recipe calls for with an equal amount of applesauce. You can also replace any eggs with applesauce (1 egg = 1/4 cup applesauce). Since brownies don’t need to be light in nature (like a cake), the egg isn’t really necessary.
Bake the brownies exactly how you would otherwise (in other words, follow the directions on the box). The end result is slightly more dense in terms of texture, but the taste is the same!
In addition to using this trick for low fat brownies, I also use applesauce to replace butter or oil when I make pancakes, banana bread, and coffee cakes. Although it doesn’t make any of these foods healthy, per se, it does make them healthier (without affecting flavour).
Other alternatives for oil (that work just as well) include mashed bananas, other pureed fruits (pears, peaches, mangos, etc.), and even some pureed vegetables such as carrots or beets.