Make Brownies Low-Fat

Don't abandon brownies just because you're on a diet.

The best part about the diet I advocate is that it's about eating healthy, but not denying yourself. If you really want chocolate --like when I'm on my period, my chocolate radar turns on instantly-- then have some, just be diplomatic about portions and the amount of times you're shoving it in your mouth.

Here are some sure-fire ways to make delectable brownies less fatty:

1. Use wheat flour - wheat is great for you; not only do people who eat wheat tend to be thinner, but they are also heart-healthy. It's good at breaking up free radicals in the blood, keeping cholesterol and blood pressure at a healthy level.

2. Replace butter/oil with applesauce - one for one should do, but you may need to test the quantity exchange per recipe. Applesauce is a good substitute because it does the job of the fats (i.e. keeps everything from sticking together and keeps things moist) but without the, well, FAT! Best part is, your chocolate brownie won't even taste appley!

3. Replace butter with margarine - if you're not comfortable with using applesauce, at least use margarine. It's lower in fat and calories.

4. Use cocoa powder - use chocolate chips, that's fine. It creates a wonderful rich flavor to your brownies. But try and replace some of those highly-caloric chips with some cocoa powder, which is low in cals.

5. Replace eggs with egg beaters - egg beaters are a wonderful invention, better than sliced bread, I say. 1/4 cup egg beaters is equal to 2 eggs. But while 2 eggs have 140 calories, 1/4 cup egg beaters is only 60 calories! Genius.

6. Replace sugar with Splenda - some may be a bit hesitant to use fake sugar. I'm with you, I get it. I heard that Splenda was invented when two scientists were trying to create bug repellant and accidentally added the solution to his coffee. Sounds like a myth to me, but I'm still wary when I see the texture of Splenda sugar. STILL - Splenda is low carb and low cal. Use the sugar and the brown sugar versions when baking. (If you're too scared, stick with regular sugar; just be sure not to eat much sugar the rest of the day as too much of a good thing isn't good -- though that sounds like a myth too.)

Try my favorite recipe keeping the following tips in mind (this is the one I make for boyfriend, so it's a proven wonder):

INGREDIENTS:

12 tablespoons of butter
1/2 cup reduced-fat peanut butter (try Smart Balance. It’s all natural, so it’s not great to eat on a sandwich or out of the jar, but it’s good in baking because it gets the flavor right and because there’s so much sugar in the other ingredients, you don’t notice it’s all natural)
4 oz. chocolate chips
2 cups packed light brown sugar
1 teaspoon pure vanilla extract
4 large eggs
1 cup flour
1/2 teaspoon salt

DIRECTIONS:

Preheat oven to 350F with rack in the middle.

Spray olive oil cooking spray (or butter) on a 13×9" baking dish. Sprinkle flour over the baking dish (this makes it extra nonsticky and gives it a cakey feel).

Melt margarine, peanut butter and chocolate in a heavy 3qt saucepan over low heat, stirring until smooth.

Remove from heat and cool.

Whisk in brown sugar and vanilla.

Whisk in eggs one at a time.

Whisk together flour and salt then whisk this into the chocolate mixture.

Spread all of this into the pan. Bake 30 minutes or until pick inserted comes out with crumbs. Cool completely before eating.