This low fat brownie recipe is proof that low fat food doesn’t have to be boring and bland.
Substituting yogurt and apple sauce for butter, these brownies are moist and sweet with a light, airy texture.
A double chocolate hit is achieved with the addition of chocolate chips.
These brownies make an ideal dessert or afternoon tea. Serve with yogurt and strawberries or dust with confectioners sugar.
Prep Time: 15 minutes
Cooking Time: 30 minutes
½ cup all-purpose flour / plain flour
½ cup self-raising flour
1 teaspoon baking soda / bicarbonate of soda
¾ cup cocoa powder
1 ¼ cups superfine / caster sugar
2 teaspoons vanilla extract
2 tablespoons oil
200 g / 7 oz / ¾ cup low fat vanilla yogurt
140 g / 5 oz apple sauce
¾ cup chocolate chips
How to Make
Preheat the oven to 180°C / 350°F. Line a 30 x 20 cm / 8 x 12 inch shallow baking tin with baking paper.
In a large mixing bowl sift together both the flours, baking soda and cocoa powder.
In a small bowl combine the eggs, sugar, vanilla extract, oil, yogurt and apple sauce. Mix together until all the ingredients are incorporated.
Add the egg mixture to the sifted flours and using a spatula gently fold through until everything is almost fully incorporated but not quite. Now add the chocolate chips.
Keep mixing until the chocolate chips are mixed through and all the streaks of flour disappear without overworking the mixture.
Pour the mixture into the prepared tin and bake in the oven for 25 - 30 minutes or until cooked. Once it is firm in the middle remove from the oven.
Leave in the tin for 10 minutes before turning out onto a wire rack to cool.
Cut into squares to serve. Serve with yogurt and strawberries or dust with confectioners sugar.
These brownies make an ideal dessert or afternoon tea.
I added the chocolate chips to give that extra chocolate flavor.
But to make these healthier, omit the chocolate chips altogether or substitute nuts instead.