Fat-Free Fudgy Brownies means eating brownies and knowing there is no added dietary fat from your indulgence! Prunes are the key to keeping the fat out.
1/3 cup cocoa powder
2/3 cup unbleached all-purpose flour
2/3 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon dry instant coffee dissolved in 1/3 cup boiling water
1/3 cup fat free skim milk
1 2-1/2-ounce jar baby-food pureed prunes
1-1/2 teaspoons vanilla extract
2 egg whites
Confectioners sugar for dusting, optional
Preheat the oven to 350 degrees. Spray an 8" x 8" inch pan with non-stick vegetable cooking spray and set aside. Sift the cocoa powder into a large mixing bowl. Add the flour, sugar, baking soda, baking powder and salt. Mix well. In another bowl, combine the dissolved coffee, milk, prunes, vanilla and egg whites. Mix well. Add the liquid ingredients to the dry ingredients and mix well.
Pour the batter into the prepared pan and bake in the preheated oven for about 30 minutes or until a knife inserted in the center comes out clean. Allow the brownies to cool in the pan on a rack for 10 minutes and then invert it onto a serving plate.
Allow the brownies to cool completely before cutting them into 16 squares. Dust the tops of the brownies with confectioners sugar if desired.
Recipe makes 16 servings.
Serving size: 1 brownie
Calories: 60; Total Fat: 0g; Cholesterol: 0mg; Sodium: 95mg; Carbohydrates: 14g; Protein: 2g
Crave melt-in-your-mouth brownies without the fat? Use a store-bought mix and substitute the oil, eggs, and water with a can of diet cola. Sodalicious!
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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