With all the rich flavor of your favorite brownies, these chocolate-nut Ultimate Low-Fat Brownies are not only low in fat, but in calories and cholesterol too!
2 ounces unsweetened chocolate, coarsely chopped
2 tablespoons water
1/2 cup unsweetened applesauce
1 large egg plus 2 large egg whites
1-1/2 cup granulated sugar
1-1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup coarsely chopped almonds, preferably toasted
Preheat the oven to 325 degrees. Lightly coat an 8-inch square baking pan with cooking spray. In a small bowl set over simmering water or in a double boiler, melt the chocolate with the water, stirring occasionally, until the mixture is smooth. Remove from the heat and stir in the applesauce until blended.
In a medium bowl, beat together the egg, egg whites, sugar and vanilla with an electric mixer at high speed until thick, about 2 minutes. Beat in the chocolate mixture. Sift half of the flour and cocoa over the batter; stir with a spatula. Repeat with the remaining flour and cocoa. Stir in the almonds.
Spread the brownie batter evenly in the prepared pan. Bake in the middle of the oven for 25 to 30 minutes or until a cake tester inserted in the middle comes out clean and the top is dry when lightly pressed. Transfer the pan to a rack to let cool completely. Cut the brownies into 16 squares.
Recipe makes 16 servings.
Serving size: 1 brownie
Calories: 150; Total Fat: 5g; Cholesterol: 13mg
The word "brownie" first appeared in the 1896 Boston Cooking School Cookbook, to describe molasses cakes baked in small, individual tins. An early recipe was published in the Sears Roebuck 1897 catalog. Some sources suggest that it was also at the Columbian Exposition that new chocolate baked good was introduced. As the story goes, the wealthy socialite Mrs. Bertha Potter Palmer:
...asked her chef at The Palmer House Hotel in Chicago to create a dessert that could be tucked into a box lunch for ladies to eat while attending the Columbian Exposition. The result was a super-rich, fudgy-chocolate confection – the Palmer House brownie. The brownie remains on the hotel’s menu, but the name of the creative chef, alas, is lost in antiquity. These brownies, possibly the first ever made, included significant amounts of chocolate, butter, and sugar, as well as cake flour and eggs. Interestingly, they were also topped with walnuts and an apricot glaze. They are still served today at what is now The Palmer House Hilton in Chicago. Many who have searched for the origin of the name for chocolate brownies have suggested that it was inspired by Palmer Cox’s widely enjoyed illustrated children’s text The Brownies: Their book, published in 1887, though this has yet to be definitively proven.
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