Low-fat brownies can be made by using healthy substitutes for fatty ingredients like eggs, butter, oil, and fat. Low-fat alternatives are available in most supermarkets, and pureed fruits, vegetables, and beans can enhance nutritional value. Smaller portion sizes and avoiding extra ingredients like frosting can also reduce fat and calorie counts.
You can make low-fat brownies by finding healthy substitutes for fatty ingredients like eggs, butter, oil, and fat. Low-fat alternatives to butter and eggs are available in most supermarkets. Ingredients like applesauce, pumpkin, and bean puree add moisture to the brownie batter, while maintaining the desirable texture. Fat and calorie counts can be further reduced by making smaller brownies and avoiding extra ingredients like frosting.
Brownies are made when flour, sugar, and cocoa powder are combined with oils and eggs to create a batter that bakes into a rich dessert. Bakers craving lean brownies need to keep the batter moist to avoid dry, burnt brownies. Replacing some or all of the eggs, butter, oil, and shortening with healthier alternatives is one way to make low-fat brownies without having to change size or sacrifice taste. For example, low-fat margarine can be replaced with butter, and low-fat egg substitute can be replaced with regular eggs.
Some bakers separate the yolks and whites, then add as many whites as called for in the recipe but use fewer than the required number of yolks. Using egg substitutes or using fewer yolks may slightly alter the texture of the brownies. This is usually not obvious, however.
Pureed fruits, vegetables and beans can replace some or all of the fattening ingredients in brownies while enhancing the nutritional value. These substitutions are often accommodating for people who have diabetes, lactose intolerance, or other special dietary needs. Brownies made with applesauce, pumpkin puree, or mashed beans often taste similar to traditional brownies, and research has shown that many people can’t tell the difference.
Unsweetened applesauce or pureed pumpkin can be combined with egg substitute or reduced yolks to make the brownies as lean as possible. Some bakers mix dry brownie ingredients with a can or two of pumpkin puree, omitting eggs and oils entirely. While the texture can be altered slightly, this method is often used by people who want to make low-fat brownies or reduce the sugar content. Applesauce should only be used to replace oils; eggs or egg substitutes are still needed to maintain a desirable texture.
The small potion size keeps the brownies lower in fat even if no substitutions are used. Many bakers reduce brownie recipes by half or 75 percent, but cut the brownies into the same number of servings. These brownies are smaller and not as thick as traditional brownies, but the taste isn’t affected. Cutting out additives like nuts, chocolate chips, and frosting also cuts down on fat content.
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