Low Fat Vegan Brownies Recipes
VEGAN BROWNIES
MMMMM...Vegan Brownies!!!! These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you'll need to cook them longer than the recommended time. Great for people with egg or dairy allergies too!
Provided by SANDYWIFEY31S
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
- Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 39.2 g, Fat 14.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 169.4 mg, Sugar 25.1 g
CHEWY GOOEY LOW FAT VEGAN BROWNIES
This recipe is the only low fat brownie recipe that has ever turned out well for me! It does not yield a odd texture like other low fat brownies.
Provided by Chef tanecnk
Categories Bar Cookie
Time 35m
Yield 12 squares, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a medium bowl sift together flour, cocoa powder, baking powder, and salt.
- Microwave the margarine* in a small bowl until melted. Let cool .
- Mix margarine and sugar in a large bowl.
- Add applesauce and mix.
- Beat in the vanilla extract and pumpkin.
- Add flour mixture to the large bowl and mix. Stir in chocolate chips if using.
- Grease a 8x8-inch pan with cooking spray and pour in batter.
- Bake for 20-30 minutes or until a toothpick can be inserted and removed clean.
- *I like to use Smart Balance Light for my margarine.
- ** For mint brownies add 1/2 -1 tsp of peppermint extract.
LOW-FAT VEGAN BROWNIES
Brownies sweetened with applesauce and agave nectar. Also great for diabetics (if Dr. ok's agave as a sweetner).
Provided by CookiesCupcakes
Categories Dessert
Time 40m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 Degrees F.
- In a large bowl, stir together the flour, cocoa powder, baking powder and salt. Pour in agave nectar, water, vegetable oil, applesauce and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
- Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 30 minutes before cutting into squares.
CAN'T TELL THEY'RE LOW-FAT BROWNIES
This was my attempt to make my mom's brownie recipe lower in fat. My family loves them!
Provided by Roberta Tripp
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
- In a medium bowl, stir together flour, cocoa, sugar, and salt. Pour in oil, vanilla, prunes, and eggs. Mix until everything is well blended. Spread the batter evenly into the prepared pan.
- Bake for 30 minutes in the preheated oven, or until top is shiny and a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 128.8 calories, Carbohydrate 23.9 g, Cholesterol 31 mg, Fat 3.6 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 37 mg, Sugar 17.8 g
LOW FAT VEGAN BROWNIES
Steps:
- Preheat oven to 350°F. In a medium bowl sift together flour, cocoa powder, baking powder, and salt. Microwave the margarine* in a small bowl until melted. Let cool . Mix margarine and sugar in a large bowl. Add applesauce and mix. Beat in the vanilla extract and pumpkin. Add flour mixture to the large bowl and mix. Stir in chocolate chips if using. Grease a 8x8-inch pan with cooking spray and pour in batter. Bake for 20-30 minutes or until a toothpick can be inserted and removed clean.
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- Preheat an oven to 350°F (177°C) and lightly spray an 8x8 metal square pan with nonstick spray. I found these to cook much better in a metal pan than a stoneware dish.
- Add the beans, syrup, applesauce, baking powder, vanilla and salt to a food processor and blend for a minute. Scrape the top and sides and then add the cocoa powder and oat flour. Process for a minute or so. Scrape down the sides very well and process again for another 1-2 minutes. Walk away and let it run until completely smooth. It should be smooth and thick, like the consistency of a nut butter. Don't judge the result by the taste of the batter (if you try it) because it tastes slightly beany, but not at all once baked! Add the chocolate chips and give it a good stir around the bowl with a spoon to incorporate them, but don't blend them.
- Spread the batter into the pan, making sure to scrape out ALL of the batter from the processor, including underneath the blade. I used a skinny rubber spatula to get it all out and spread the top of the batter flat and out to the corners of the pan. Dampen the spatula with water to help if necessary, as it will be thick and sticky. Sprinkle extra chocolate chips all over the top and make sure to gently press them into the batter, so they remain in tact while baking.
- Bake for 25-30 minutes when they are slightly puffed up and the top is firm. I removed mine at 27 minutes. Do 25 minutes for a more fudgy brownie and closer to 30 for a more dry/firm brownie. I felt 27 mins was perfect. Fudgy, moist and firm. They will seem a bit undercooked at removal but will continue cooking and firm up as they cool, trust me. Let them cool at least 20 minutes before slicing them. If not avoiding fat intake, then serve with my Vanilla Cheesecake Ice Cream!
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