Low-Fat Brownie Recipes

Why give up your favorite chocolate desserts just because you're on a diet and watching what you eat? You can still eat your favorite rich brownies as long as you follow the right recipes.

Below are to low- fat brownie recipes that are just as tasty as the fatty, "bad for you" ones.

Ingredients:

• 3 cups sifted powdered sugar
• 1/4 cup unsweetened cocoa
• 13 teaspoon salt
• 1/4 cut milk
• 1- 1/2 teaspoons vanilla extract

Directions:

Combine all ingredients, stir together until frosting is of a spreading consistency.

Ingredients:

• 1/2 cup + 3 tablespoons reduced- calorie margarine, softened
• 1- 1/3 cups sugar
• 8 egg whites
• 1/2 cup nonfat sour cream
• 1/3 cup evaporated skimmed milk
• 2 teaspoons vanilla extract
• 1- 1/3 cup all- purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa
• Vegetable cooking spray
• Creamy chocolate frosting (recipe below)

Directions:

Beat the margarine at medium speed on an electric mixer until creamy; gradually add the sugar and beat well. Add egg whites, sour cream, evaporated milk, and vanilla. Continue to beat well.

Combine floud, baking power, salt, and unsweetened cocoa in a small bowl and mix well. Add the flour mixture to the creamy mixture and mix well.

Pour the batter into a 13 x 9 x 2 inch greased baking pan and back at 350F for 25 minutes or until a toothpick comes out clean from the center.

Cool the pan on a wire rack.

Spread the creamy chocolate frosting over the cooled brownies and cut into squares.

Ingredients:

• 1/4 cup + 2 tablespoons reduced- calories stick of margarine, melted
• 1- 1/4 cup firmly packed brown sugar
• 1/2 cup frozen egg substitute, thawed
• 1 teaspoon vanilla extract
• 1- 1/2 cup all- purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons unsweetened cocoa
• 1/4 cup 25% less- fat creamy peanut butter
• Vegetable cooking spray

Directions:

Combine the margarine and sugar in a medium mixing bowl, add the egg substitute and beat well at medium speed of an electric mixer. Add the vanilla and beat well.

Combine the flour, baking powder, and salt and add to the sugar mixture and stir.

Divide the batter in half. Stir cocoa in one half and peanut butter into the other half.

Spoon dollops of each batter alternating into a 9 inch greased baking pan. Cut through the batters in the pan with a knife in order to create a swirled pattern.

Bake at 350F for 25 minutes or until a toothpick comes out of the center clean. Remove from the oven and let cool completely on a wire rack before you cut into squares.