low-fat chocolate brownies!
Sep. 3rd, 2005 03:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
baratronOh my. I just made extremely low fat chocolate fudge brownies.
No oil or margarine went into them, just a banana. And apparently bananas contain 0.3% fat.
They taste like heaven, with a rich fudgey sauce over the top. I am in shock.
Adapted from http://www.vegan-food.net/index.cgi?422. If you prefer American cup measures, go there. (Although having made these brownies more than 20 times, I've changed several of the quantities).
INGREDIENTS
Dry Ingredients
150g self-raising flour (or plain flour + 1 tablespoon baking powder)
120g dark brown soft sugar (unrefined sugar with lots of molasses - Turbinado sugar in the US)
40g unsweetened cocoa
Spices:
If you like very spicy cakes, use, as minimum:
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
If you have blander tastes or prefer sweeter cakes, just use:
1/2 teaspoon cinnamon
Wet Ingredients
200ml rice or soy milk <--- note, milk quantity changed from earlier posting
150g pureed banana (1 small or 1/2 large banana) or applesauce
1 teaspoon vanilla extract
Optional: 1/4 teaspoon orange essence (disguises banana flavour for people who don't like it)
Sauce
120g dark brown soft sugar (unrefined sugar with lots of molasses)
40g unsweetened cocoa
150ml boiling water OR 60ml very strongly brewed espresso + 100ml boiling water
METHOD
1. Heat oven to 350F/180C.
2. Sift dry ingredients into a large mixing bowl.
3. Remove skin and "stringy parts" of banana. Mash it thoroughly with a fork until mostly liquid. (It's ok to have some small lumps).
4. Add banana and wet ingredients to mixing bowl and mix thoroughly.
5. Spoon into an 8x8 inch square pan.
6. Combine the sauce ingredients in a measuring jug and stir until all the sugar & cocoa have dissolved.
7. Stir together and pour over brownie batter. This makes a gooey fudgy sauce, which will sink to the bottom of the brownies during cooking
8. Bake for 35-40 minutes.
9. Serve warm with optional vanilla ice cream or custard.
Makes 8-12 brownies.
Vegan custard is available ready-made from Sainsbury's or by Alpro, or you can make your own with custard powder (Sainsbury's is vegan) and soya or rice milk. Vegan vanilla ice cream is made by a whole bunch of people, including Swedish Glace & Tofutti (both soya) and First Glace (oat).
Total fat content:
If made with the same milk I use (Alpro Soya, 2.2% fat):
fat content due to milk is 4.4g
fat content due to banana is 0.45g
fat content due to cocoa is 17.36g
making a total of 22.21g.
If you cut the brownies into 8, this makes the fat content per brownie 2.77g. If you cut the brownies into 12, the fat content per brownie is 1.85g.
If you use skimmed milk or vegan equivalent (~0.2% fat), the total fat in the whole cake is 18.21g, and per brownie comes out as 2.28g for cutting into 8, or 1.52g for cutting into 12.
Note: Fat is a preservative. So leaving fat out of these brownies means they do not keep for long - 3 days if kept in a sealed container, or up to 6 days in a sealed container in the fridge. I usually put a piece of clingfilm over the baking tin and keep them moist that way.
No oil or margarine went into them, just a banana. And apparently bananas contain 0.3% fat.
They taste like heaven, with a rich fudgey sauce over the top. I am in shock.
Low-Fat Hot Fudge Brownies
Adapted from http://www.vegan-food.net/index.cgi?422. If you prefer American cup measures, go there. (Although having made these brownies more than 20 times, I've changed several of the quantities).
INGREDIENTS
Dry Ingredients
150g self-raising flour (or plain flour + 1 tablespoon baking powder)
120g dark brown soft sugar (unrefined sugar with lots of molasses - Turbinado sugar in the US)
40g unsweetened cocoa
Spices:
If you like very spicy cakes, use, as minimum:
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
If you have blander tastes or prefer sweeter cakes, just use:
1/2 teaspoon cinnamon
Wet Ingredients
200ml rice or soy milk <--- note, milk quantity changed from earlier posting
150g pureed banana (1 small or 1/2 large banana) or applesauce
1 teaspoon vanilla extract
Optional: 1/4 teaspoon orange essence (disguises banana flavour for people who don't like it)
Sauce
120g dark brown soft sugar (unrefined sugar with lots of molasses)
40g unsweetened cocoa
150ml boiling water OR 60ml very strongly brewed espresso + 100ml boiling water
METHOD
1. Heat oven to 350F/180C.
2. Sift dry ingredients into a large mixing bowl.
3. Remove skin and "stringy parts" of banana. Mash it thoroughly with a fork until mostly liquid. (It's ok to have some small lumps).
4. Add banana and wet ingredients to mixing bowl and mix thoroughly.
5. Spoon into an 8x8 inch square pan.
6. Combine the sauce ingredients in a measuring jug and stir until all the sugar & cocoa have dissolved.
7. Stir together and pour over brownie batter. This makes a gooey fudgy sauce, which will sink to the bottom of the brownies during cooking
8. Bake for 35-40 minutes.
9. Serve warm with optional vanilla ice cream or custard.
Makes 8-12 brownies.
Vegan custard is available ready-made from Sainsbury's or by Alpro, or you can make your own with custard powder (Sainsbury's is vegan) and soya or rice milk. Vegan vanilla ice cream is made by a whole bunch of people, including Swedish Glace & Tofutti (both soya) and First Glace (oat).
Total fat content:
If made with the same milk I use (Alpro Soya, 2.2% fat):
fat content due to milk is 4.4g
fat content due to banana is 0.45g
fat content due to cocoa is 17.36g
making a total of 22.21g.
If you cut the brownies into 8, this makes the fat content per brownie 2.77g. If you cut the brownies into 12, the fat content per brownie is 1.85g.
If you use skimmed milk or vegan equivalent (~0.2% fat), the total fat in the whole cake is 18.21g, and per brownie comes out as 2.28g for cutting into 8, or 1.52g for cutting into 12.
Note: Fat is a preservative. So leaving fat out of these brownies means they do not keep for long - 3 days if kept in a sealed container, or up to 6 days in a sealed container in the fridge. I usually put a piece of clingfilm over the baking tin and keep them moist that way.
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no subject
Date: 2005-09-03 06:21 pm (UTC)Mmm. :)
no subject
Date: 2005-09-04 03:18 am (UTC)