Virtually fat-free Chocolate and Pecan Brownies recipe
I was invited on to Carmela Hayes' spot on BBC Radio Northampton's Kitchen Garden this morning. We planned to talk cakes (obviously) but healthier options and baking from home instead of the additive laden cakes available at supermarkets and even some bakeries. Now I don't often bake low fat (unless requested) as I think a little of what you fancy is fine in moderation. Besides, sometimes you find the 'healthier' options are often high in sugar or artificial sweeteners anyway, and personally, I'd rather just eat the real thing!!
Off I went searching the internet for a recipe I could tweak to my tastes but still remaining virtually fat-free. These brownies sounded fairly simple and the picture looked great, really fudgey, just how I like them. In reality, the taste was good but I found the texture a little too cake-like so I think a few less minutes in the oven and they would have been just right.... I'll definitely try these again to see how they turn out.
Virtually fat-free Chocolate and Pecan Brownies
Prep time: 15 Mins
Cook time: 25 Mins
Makes: One 8x8 inch pan (16 squares)
DRY INGREDIENTS:
3/4 cup Plain Flour
3/4 cup Caster Sugar
1/2 cup Cocoa Powder (I prefer Green and Blacks)
1/2 teaspoon Bicarbonate of Soda
1/2 cup Chopped Pecans (or any other nuts optional)
WET INGREDIENTS:
1/2 cup good quality dark Chocolate Chips
1 cup Plain Yogurt (I used low fat but you can use fat free)
1/2 cup Water
3/4 cup Plain Flour
3/4 cup Caster Sugar
1/2 cup Cocoa Powder (I prefer Green and Blacks)
1/2 teaspoon Bicarbonate of Soda
1/2 cup Chopped Pecans (or any other nuts optional)
WET INGREDIENTS:
1/2 cup good quality dark Chocolate Chips
1 cup Plain Yogurt (I used low fat but you can use fat free)
1/2 cup Water
INSTRUCTIONS
1. Preheat oven to 350F/180C for 15 minutes. Lightly grease an 8x8 inch square pan and line it with foil or baking paper, leaving some extra hanging around the edges so that it is easy to lift the brownie.
2. In a large microwave bowl melt the chocolate chips. It took about 45 seconds for the chocolate to melt. Do not set the time all at once, melt it in increments of 15-20 seconds because the cooking time in microwave ovens differ from one to another.
Use a whisk to stir the melted chocolate to see that its smooth. Let this stand for a minute or two.
3. To the melted chocolate add the yogurt and sugar; mix until combined.
4. Sift flour, cocoa powder, bicarbonate of soda and nuts (if using) and stir until just combined.
5. To this mixture add water and stir carefully until the batter comes together. This batter looked more like a cake batter.
6. Bake the brownies between 20-25 minutes or until a toothpick inserted in the middle comes out with moist cake crumbs on... to retain the fudgey texture you don't want a clean toothpick!
7. Remove the pan from the oven and leave it on a cooling rack for 15 minutes. After 15 minutes carefully lift the foil/paper and let the brownies cool completely before you can cut it. If you don't use the foil/paper the cooling time will be much longer.
1. Preheat oven to 350F/180C for 15 minutes. Lightly grease an 8x8 inch square pan and line it with foil or baking paper, leaving some extra hanging around the edges so that it is easy to lift the brownie.
2. In a large microwave bowl melt the chocolate chips. It took about 45 seconds for the chocolate to melt. Do not set the time all at once, melt it in increments of 15-20 seconds because the cooking time in microwave ovens differ from one to another.
Use a whisk to stir the melted chocolate to see that its smooth. Let this stand for a minute or two.
3. To the melted chocolate add the yogurt and sugar; mix until combined.
4. Sift flour, cocoa powder, bicarbonate of soda and nuts (if using) and stir until just combined.
5. To this mixture add water and stir carefully until the batter comes together. This batter looked more like a cake batter.
6. Bake the brownies between 20-25 minutes or until a toothpick inserted in the middle comes out with moist cake crumbs on... to retain the fudgey texture you don't want a clean toothpick!
7. Remove the pan from the oven and leave it on a cooling rack for 15 minutes. After 15 minutes carefully lift the foil/paper and let the brownies cool completely before you can cut it. If you don't use the foil/paper the cooling time will be much longer.
Recipe adapted from here.
I also took along some browned butter, salted, peanut butter and chocolate chip cookies.... totally NOT fat-free and totally yummy.... recipe here.
Happy baking
Julie xx
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