Because Brownies Ought to be …

… a traditional Christmas dessert, here are the low saturated fat brownies I’ll be making this afternoon for our huge family Christmas Dinner Bash.

My daughter named these Cotton Brownies because they turn out so light and fluffy. She devours them.

Please note: I am a butter snob. You can reduce the fat content if you use a vegetable spread instead of butter, but I have not tried it yet. Make sure the spread you use contains no trans fats.

  • 1 3/4 cup sugar
  • 2/3 cup cocoa powder
  • 1/3 cup butter, softened (37.8 g. saturated fat)
  • 1 cup flour
  • 1/3 cup unsweetened applesauce
  • 4 egg whites
  • 1 whole large egg (1.6 g saturated fat—use Eggland’s Best for lower satfats)
  • 2 teaspoons vanilla

Heat oven to 350. Grease bottom and sides of pan with shortening.

Mix sugar and cocoa powder and set aside. Don’t skip this step! The cocoa is easier to mix when blended with sugar.

Melt butter. Blend with applesauce, egg whites, egg and vanilla. Beat in cocoa until just blended. Spread in pan.

Bake 30 to 35 minutes or until brownies begin to pull away from the sides of the pan. Cut into 20 squares. 39.4 g saturated fat for the entire batch. About 2g saturated fat per brownie.

The recipe is now on LiveStrong!

5 Thoughts to “Because Brownies Ought to be …”

  1. Wow. I bet they are fluffy. Sounds great. Thanks for sharing.

    1. Tia Nevitt

      Just popped these in the oven and I tweaked the above. Mix the cocoa with the SUGAR rather than the flour. Oops. I would have saved myself a half hour of stirring had I remembered that tip.

      1. The accident of finding this post has brighnteed my day

  2. Oh wow those sound yummy…Thank you
    Wishing you a very Merry Christmas…

  3. 4 egg whites sounds so fluffy. Yum. Though how I can be yumming after a Christmas of food, food and more food, I don’t know. Still, from one butter snob to another — thanks for the great recipe.

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