Recipe #59: Fat Free Brownies

With my work schedule being somewhat out of whack I have been eating breakfast at 6 in the morning (not so odd) and eating dinch around 3 or 4 every day. Standard supper time is around 6:30-7:30pm for us so I am, of course, not hungry enough to make anything at those hours. Well with breakfast, lunch, and dinner already consumed what's left? Dessert.

But instead of spending all evening feeling guilty for wanting chocolate and sugar I decided to do a little bit of research on the web. I stumbled across: http://www.lovefromtheoven.com/2012/01/04/more-fudge-less-pudge-fat-free-brownie-recipe/ and I could not have been more excited to try this! I mean, fat free brownies? Have I died and gone to heaven because it seemed like I had.

I will say though this version did not exactly taste like a traditional brownie but more so a chocolate loaf. It was definitely dense and moist but I do say it would be better with a scoop of ice cream. I guess it would no longer be low fat at that point. I suppose you really can't have your cake as well as eat it, too...at least, not this chocolate brownie cake!

Ingredients:

* 3/4 cups of White All Purpose Flour
* 1 cup of Sugar
* 1/2 cup of Hershey's Cocoa Powder
* 2 tsp of Cornstarch
* 1/4 tsp of Baking Soda
* 1/4 tsp of Sea Salt
* 1 Egg White
* 1 tsp of Vanilla Flavor
* 2 Containers of Fat Free Vanilla Yogurt (Dannon Oikos)
* Powdered Sugar




Cooking Directions:

First, preheat the oven to 350 degrees Fahrenheit.

In a medium mixing bowl add the flour, sugar, cocoa powder, cornstarch, baking soda, and sea salt.

Then add the egg white, the vanilla flavor, and yogurt.

Mix until all of the ingredients are thick and appear to be a thick mousse.

Then transfer to an 8x8 well greased baking dish.

Place the brownie mix in the oven and cook for about 25 minutes.

Finally sprinkle a desired amount of powdered sugar onto the top of the brownies before or after serving.