Katherine bakes these brownies in a portion-control pan. Keeping her treats pre-sliced helps with moderation, while using apple sauce instead of butter cuts down on fat so that these brownies clock in at just over 100 calories per serving. Here are a few other tips if you want to try making them other ways... If you want to eliminate the sugar, you could substitute with coconut crystals which is a healthy alternative. You could use pumpkin puree or mashed bananas instead of apple sauce if you want and lastly you could use almond milk instead of the 1%. Have fun experimenting with the base recipe & see what combination you like.
Ingredients
1 cup flour1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/2 cup sugar
1/4 cup brown sugar
1/4 cup 1% milk
1 egg white, slightly beaten
1 cup unsweetened applesauce
1 tsp vanilla
1 tsp powdered sugar
Directions
Pre-heat oven to 350°F. Lightly coat pan with cooking spray; set aside.
In large bowl, sift together flour, cocoa, salt, baking powder, baking soda and cinnamon; set aside.
In medium bowl, beat the sugar, brown sugar, milk, egg white, applesauce and vanilla with a spoon until well combined. Stir wet mixture into dry mixture, mixing just until moistened.
Spread evenly in prepared pan. Bake 22 to 23 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Dust with powdered sugar.
Makes 12 low-calorie brownies in the portion control pan.
Nutrition Facts
118 calories per brownie
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