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Fat-free Chocolate Brownies

Before Stephen and I got married, I lived in a gorgeous garden cottage in Parktown North – set back amongst the trees and boasting the most beautiful wooden floors and pressed ceilings I had ever seen. I loved that house almost as much as I loved Marion and Harold, my two landlords. Harold (then in his late 70’s) followed a very strict low-cholesterol diet, which necessitated some intense research into how we could all indulge his sweet tooth without sending him into cardiac arrest – and when I stumbled across this recipe for Fat-Free Chocolate Brownies, I knew I was on to a winner.

I have made it so many times over the past few years – for my figure-conscious High School pupils, friends who are on eternal diets and have lost the will to love, and for Kayla when she feels like baking and licking the bowl (for the third day in a row).

Keep in mind that these are NOT dense gooey chocolate brownies – you will need butter, egg yolks and chocolate for those! But these lighter-than-air brownies will definitely do the trick for when you are feeling very sanctimonious or baking for friends on a diet.

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Ingredients

  • Spray & Cook
  • 1 cup sifted cake flour
  • 1/3  cup unsweetened cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 6 egg whites
  • 1 1/3 cups of firmly packed brown sugar (I use Muscovado Sugar)
  • 1 cup plain nonfat yoghurt
  • 1 teaspoon vanilla extract
  • Icing sugar for decoration
  • Strawberries to serve (if desired)

Method

  1. Spray an 8-inch square baking tray with Spray & Cook and dust with flour.
  2. In a small bowl, sift the cake flour, cocoa, baking powder and baking soda. Set aside.
  3. In a large bowl, beat the egg whites until stiff peaks form. Gradually add the brown sugar, 1 tablespoon at a time. (If you whack it all in, it will knock the air out of your egg whites and your brownies will not be as light.) Then add the yoghurt 1 tablespoon at a time, along with the vanilla extract.
  4. Add the flour mixtures and mix/ fold gently until incorporated – try not to overmix.
  5. Pour batter into the baking pan and place in a 180 degree oven for 25 – 35 minutes. Test with a skewer after 20 minutes as ovens do vary, then check every 2 minutes until just cooked.
  6. Cool in the pan on a cooling rack for 15 minutes. Dust lightly with icing sugar, cut into 16 squares and serve warm or cold.

 

These will also keep, covered, in the fridge for up to two days.

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