Low Fat Brownie Recipe for Summer

I have a problem, and that is that I enjoy baking and cooking a lot. As a result, I resent going to work because I feel like I’m wasting precious time that I’d rather spend baking and blogging.

Despite my love of baking, I struggle with that baked goods usually contain large amounts of fat and calories. The taste of excess fat and calories is great, but I wouldn’t say I like how they look in my unforgiving Summer wardrobe.

When I saw Jasmine over at the Foon, what did I think? I made these so-called healthy brownies a few weeks ago. My goal is to find sweet treats that aren’t atomic bombs for your waistline. Often after dinner, I do the most damage because I have a vicious, sweet tooth. Almost always, I crave something sweet at night, so having these around kept my cravings at bay without undoing my calorie deficits from eating well or going to the gym.

The recipe can be found here. A generous serving contains 151 calories and .9 grams of fat, and Low-fat versions are made with egg whites, applesauce, and cocoa powder instead of whole eggs, butter/oil, and chocolate.

I found them to be very easy and quick to make. For a low-fat brownie, they were also surprisingly moist and had a nice texture. To give the brownies a nice crunch, I added some pecans on top. I will make these again. If you decide to make them, you shouldn’t expect to find a super chocolaty rich brownie, and you won’t be pleased. In my opinion, these could benefit from adding some dark chocolate to give them a little extra richness while remaining bikini-friendly.

If you read this blog even sporadically, you already know I bake a lot. However, I give most of it away. The average recipe has anywhere from 10-30 grams of fat per serving! That’s insane. The suckers have less than one gram of fat per serving, so they weren’t going anywhere. So they would last longer, I wrapped them up and put them in the freezer. Several days after baking them, I took one out and was surprised to find it was still soft. They were ice cold but still soft and fudgy. What a treat! It was even better cold. The chocolate and the coffee flavors got stronger the longer they sat in the freezer, but I am not sure if that was just due to time or the time in the freezer. They also stayed soft in the freezer, but I am not quite sure why.

I highly recommend freezing some to snack on later. This is the perfect summer snack, and maybe a frozen brownie with some fresh fruit and whipped cream. Sounds good, doesn’t it?

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