added this 16 years ago
Fat Free Fudge Brownies
What you need:
2 cups unbleached all-purpose flour
2 cups unrefined white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup unsweetened applesauce
1 teaspoon vanilla extract
What you do:
1. Preheat the oven to 350 degrees F. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.
2. Pour in water, applesauce and vanilla extract; mix until well blended. Spread evenly in a 9x13" baking pan.
3. Bake for 25 to 30 minutes, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares. Enjoy!
Mint, chocolate, orange, almond extract, etc. make great substitutions, as well as adding vegan chocolate chips!
Preparation Time:
Cooking Time:
Servings:
16
Recipe Category:
SO HOW'D IT GO?
i was having my monthly chocolate craving and decided that a fat free brownie was the way to go. these turned out awesome for me. I didn't have any vanilla extract or anything else besides mint so I didn't use anything. I did however dissolve a tablespoon of instant coffee into a cup of really hot water. The batter tasted a little coffeeish but the end result didn't have the flavor at all. My mom used to add coffee all the time to her chocolate cakes and they always turned out super moist so I figured that was the way to go and it worked.
I have to say, these were my first vegan brownies, and that might be why, but i really didn't enjoy them...sorry. just not for me I guess.
These are very moist and really, really good! It's nice to indulge in a recipe that isn't drowned in oil!
One Note: I've made them with both carob/cocoa powder and whole wheat/white flour. Either way, it comes out a little different yet just as tasty!
My kids LOVE this recipe. Definitely let cool and eat the next day.
I started making these and then realized that the two jars of applesauce I had were moldy, so I subbed Bob's Red Mill egg replacer, enough for two eggs. They came out great! Really delicious. I would definitely make these again. Yummy!
I really liked these. They turned out a very nice consistency throughout, no doughy middles. They did taste mildly applesauce-y but I only used 1.5 cups of sugar so that may have been the cause, and anyhow I didn't care because I like that flavor!
Thanks for this easy recipe for my favorite food!
This is more cake-like, but still really good. I added a little cinnamon to mine and I also used whole wheat flour, which might have altered the texture a little. But they are still very good, especially for being low fat. My 4 yr old daughter gives them a thumbs up too!
This recipe is in the oven right now(:
They smell amazing and the batter tasted pretty good ;)! I added in some chocolate protein powder and egg replacer for extra protein, also fresh raspberries which needed to be used up and a teeny bit of rasperry extract. Not to mention some 'sour cream' so maybe they'll be a bit denser. To lessen the calories a bit too, I replaced sugar with splenda. These sound amazing, thanks for the recipe!
You know, these live up to their name! They are not exactly brownies, but they are fudgy...and work well for when you want something chocolatey. I can taste the applesauce a bit, but that's not really a bad thing. I think it really depends what applesauce you are using; mine is JUST apples...so it's appley! I didn't add anything to mine (chocolate chips are always nice), and used whole wheat pastry flour. This is a good fat free treat! :)
These are sinful!! I made a batch for my family and I'm afraid I've eaten most of them. I did use both whole-wheat flour and a bit all-purpose, added in in nuts and choc. chips too. It was a lot of batter for a 9x9" so I made cupcakes w/ cranberries and PB too. mm...can't wait to make it again
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