Lowering the fat content of a brownie mix lets you can enjoy an occasional brownie while following a diet or watching your calories. Substituting part or all of the oil in a brownie mix makes them lower in fat, and leaves you feeling less guilty after having one for a treat. This healthier version may alter the texture, making them puffier and not quite as chewy, but the lower fat and calories are worth taking the time to adjust the mixture.
Read the package instructions for making the brownies to determine the amount of oil required.
Substitute one-half of the oil with no-sugar added applesauce for reduced-fat brownies, or replace the full amount of oil with applesauce for low-fat brownies.
Mix the ingredients with a wooden spoon or rubber spatula to combine. Pour the batter into an oiled cake pan and bake according to the package instructions.
Determine the amount of fat and number of eggs required to make the brownie mix.
Substitute 1/2 cup of fat-free yogurt for 1/2 cup of oil and two eggs. Adjust the amount of yogurt to match as the oil and egg requirement as close as possible. For example, substitute 3/4 cup of yogurt for a mix that needs 3/4 cup of oil and three eggs. This substitution does not work for baking in a microwave, or “light” brownie mixes.
Mix the ingredients with a spoon, until combined. Pour the brownie mix into a prepared pan and bake using the package instructions.
- A half-cup serving of canola oil has about 850 calories, while an equivalent serving of applesauce has about 50 calories. This saves you 800 calories for the pan of brownies or roughly 67 calories per brownie if a batch makes 12 brownies.
- While these substitutions make brownies lower in fat and calories, they will still contain added sugar, which contributes to tooth decay, obesity and cardiovascular disease. Eat brownies, even low-fat brownies, in moderation.
Jennifer Loucks has been writing since 1998. She previously worked as a technical writer for a software development company, creating software documentation, help documents and training curriculum. She now writes hobby-based articles on cooking, gardening, sewing and running. Loucks also trains for full marathons, half-marathons and shorter distance running. She holds a Bachelor of Science in animal science and business from University of Wisconsin-River Falls.
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