Posted by: Sylvia, aka Shucky | August 7, 2010

Low-Fat Brownies (and how to make them gluten or egg free)

Low-Fat Brownies

  • 1 c. all-purpose flour
  • 1/2 c. Dutch Process Cocoa
  • 1 t. baking powder
  • 3/4 c. sugar
  • 1/4 t. salt
  • 1/4 c. vegetable oil
  • 1 c. unsweetened applesauce
  • 1 t. vanilla extract
  • 1 t. almond or rum extract
  • 1 egg, lightly beaten
  • 2 eggs


Preheat oven to 350 degrees. Spray an 8-inch by 8-inch baking pan with cooking spray.

Whisk flour, cocoa, baking powder, sugar and salt in a small bowl. In a medium bowl, combine oil, applesauce, vanilla, and eggs. Gradually stir in dry ingredients to wet ingredients until well combined. Pour into baking pan and bake for 20 minutes, until sides pull away from edge of pan. Cool in pan and cut into squares.

For gluten-free brownies, try using a gluten-free flour blend of:

6 parts brown rice flour
2 parts potato starch
1 part tapioca starch

To make them egg-free, for every egg called for in a cake recipe, substitute:

1 T. finely ground flax seed
2 T. water

Mix the two and let sit for a few minutes before adding to the batter.


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