You are here

Member since July 2007
0
4.25

Fat Free Fudge Brownies

What you need: 

2 cups unbleached all-purpose flour
2 cups unrefined white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup unsweetened applesauce
1 teaspoon vanilla extract

What you do: 

1. Preheat the oven to 350 degrees F. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.
2. Pour in water, applesauce and vanilla extract; mix until well blended. Spread evenly in a 9x13" baking pan.
3. Bake for 25 to 30 minutes, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares. Enjoy!
Mint, chocolate, orange, almond extract, etc. make great substitutions, as well as adding vegan chocolate chips!

Preparation Time: 
Cooking Time: 
Servings: 
16
Recipe Category: 

SO HOW'D IT GO?

I like these and will be making them again
Made a slightly lower-carb version by substituting soy flour for the all-purpose, with a little bit of whole wheat pastry flour as well.
I added black coffee in place of the water and agave and molasses in place of the sugar, and sprinkled some pecans and walnuts on top.
Thanks for the recipe

0 likes

i really liked these! they were definitely fudgy and yummy. i used hershey's special dark cocoa (my favorite) and added cacao nibs to the batter. delish.

0 likes

Ew. What a waste of ingredients...

Wow. I'm sure there was a more tactful way of saying you didn't like this recipe.

1 like

Ew. What a waste of ingredients...

0 likes

I only eat unrefined foods so I'm a little confused as to what "unrefined white sugar" is. As far as I know if its white, unless its potatoes it's refined. Do you mean organic? Unrefined means that the sugar is in its natural state and has not been stripped of its molasses there by making its a light tan(raw or turbinado) or even brown color(Sucanat).

0 likes

these are a TON better the next day :)  I stuck them in the fridge overnight, and my brother had 2 the next morning (he's 11, and won't eat anything he knows is vegan).  The frosting also became more fudgy.
Making them for a school event tomorrow, we'll see how it goes  :)

0 likes

I halved the recipe.  And I made it with 1/2 canola oil and 1/2 applesauce.  Quite yummy. 
Best vegan brownie I've tried, but not really that close to the perfect Hershey's mix-brownie I'm searching for.  Not rich enough.
So I did a chocolate frosting, and I'll be adding chocolate chips next time.  Maybe melt some in the batter?

(As you can tell, I'm not exactly concerned with fat-free, more concerned with finding a perfect vegan brownie, my current quest.)

0 likes

These were a big disappointment for me.  While they were sweet, the chocolate taste didn't come through very strongly and there was a hint of applesauce.  I wasn't at all keen on the texture, which I found to be a bit rubbery.  I routinely use applesauce to replace up to half the fat content in recipes, but when you try to replace the whole lot I think it makes too much of an impact.  The best vegan brownies I've ever had are in one of Dreena Burton's books.

0 likes

These brownies are amazing!!!  I did sub a tad in the recipe I replaced the unbleached flour w/ whole wheat flour and the sugar w/ Stevia.  These changes dramatically reduce the caloric intake, which is awesome because I can eat more!

Love these!

0 likes

These were okay. I mean, they taste pretty good but I found them to be a little too dense and chewy for my liking. But that doesn't really matter I suppose, I just find other recipes to be better. Oh, and I can taste the applesauce a little in these.

0 likes

Pages

Log in or register to post comments