No Cholesterol Fudgy Brownies
Fudgy, chocolatey brownies with a rich texture and deep cocoa flavor, suitable for those seeking a low-cholesterol dessert option that satisfies chocolate cravings.
Ingredients
Instructions
- Stir cocoa and baking soda in a mixing bowl.
- Blend in 1/3 cup safflower oil. Add boiling water and stir until mixture thickens.
- Stir in sugar, Egg Beaters, and remaining 1/3 cup oil until smooth.
- Add flour, vanilla, and salt. Blend completely.
- Pour batter into a lightly greased 13 x 9-inch baking pan or two 8-inch square pans.
- Bake at 350°F for 35 to 40 minutes for a 13 x 9-inch pan or 30 to 32 minutes for 8-inch square pans.
Tips & Substitutions
For an even fudgier texture, consider substituting half of the flour with unsweetened cocoa powder. If you want a richer chocolate flavor, try adding a teaspoon of instant espresso powder. For a gluten-free version, use a gluten-free all-purpose flour blend instead of regular flour. Make sure to measure your ingredients accurately for the best results.
Serving Suggestions
These fudgy brownies are delicious on their own but can be elevated with a scoop of vanilla ice cream or a drizzle of chocolate sauce. They also pair beautifully with Lucille Colbert's Grapefruit Salad for a refreshing contrast. Dust with powdered sugar before serving for an elegant touch.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the brownies for up to a week. To reheat, place them in the microwave for about 10-15 seconds to restore their fudgy texture, or enjoy them cold.
Nutrition & Diet Analysis (per serving)
Each serving of No Cholesterol Fudgy Brownies contains roughly 158 calories, with 2g protein, 14g carbohydrates, and 11g fat. Note that it is relatively high in sodium, at 471mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of Egg Beaters?
Yes, you can substitute regular eggs for Egg Beaters. Just use about 1/2 cup of beaten eggs, which is roughly equivalent to the same volume as Egg Beaters. However, keep in mind that using whole eggs will add cholesterol to the brownies.
How can I make these brownies more chocolatey?
To enhance the chocolate flavor, consider adding an extra 1/4 cup of cocoa powder or folding in some chocolate chips before baking. This will intensify the chocolate richness and add a delightful texture to the brownies.
What should I do if my brownies are too dry?
If your brownies come out dry, it could be due to overbaking. Make sure to check for doneness a few minutes early. If they are already baked, try serving them warm with a scoop of ice cream or a drizzle of chocolate sauce to add moisture and richness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).