Reduced Fat Brownies
Indulge in these reduced fat brownies featuring rich chocolate flavor, nuts, and a moist texture, perfect for satisfying sweet cravings without guilt.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Melt one cup of semi-sweet morsels, sugar, applesauce, and margarine in a large saucepan over low heat until smooth.
- Remove the pan from heat; add egg whites and stir well.
- Stir in flour, baking soda, salt, and vanilla extract.
- Stir in remaining morsels and chopped nuts.
- Spread the mixture into a greased 9 x 13-inch baking pan.
- Bake at 350°F (175°C) for 16 to 20 minutes.
- Cool and cut into squares.
Tips & Substitutions
For a healthier version, consider substituting half the granulated sugar with a sugar alternative like Stevia. You can also use coconut oil in place of margarine for a different flavor. If you're looking for a nut-free option, simply omit the chopped nuts or replace them with seeds like sunflower or pumpkin seeds. To enhance the chocolate flavor, add a tablespoon of unsweetened cocoa powder.
Serving Suggestions
These reduced fat brownies are perfect on their own but can be elevated with a scoop of vanilla ice cream on top for a delicious dessert. They pair wonderfully with a drizzle of chocolate sauce or a sprinkle of powdered sugar. For an extra treat, serve alongside Baked Pears (Good With Barbecued Chicken Or Pork Chops.) for a delightful contrast of flavors.
Storage & Reheating
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator where they can last up to a week. To reheat, simply microwave a square for about 10-15 seconds for a warm, fudgy treat. Alternatively, you can enjoy them cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Reduced Fat Brownies contains roughly 198 calories, with 6g protein, 21g carbohydrates, and 8g fat. It is a good source of protein (13% of the Daily Value). Note that it is relatively high in sodium, at 641mg per serving (28% 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 whole eggs instead of egg whites?
Yes, you can use whole eggs instead of egg whites. However, this will increase the fat content of the brownies. If you prefer a richer flavor and don't mind the added calories, using whole eggs can give a denser texture.
What can I use instead of semi-sweet morsels?
If you don’t have semi-sweet morsels, dark chocolate chips or even milk chocolate chips can be used as substitutes. For a healthier twist, consider using cacao nibs for a less sweet and more chocolatey taste.
How do I know when the brownies are done baking?
To check if the brownies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. If the toothpick comes out clean, be careful not to overbake, as they will continue to cook while cooling.
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).