Review: Double-chip Brownies/Jan.-Feb. '01

[Jessica]

I made these last night. They were incredibly easy and delicious. The texture is perfect for a brownie, and although the applesauce does lend an apple-y taste, it is not unpleasant. We will be making these again.

[Mamasue]

Thanks Jessica....will add your reviews to recipe. Everyone loves brownies! http://www.cookinglight.com/bbs/smile.gif

[Linda in MO]

I made these the other night and I guess I just can't give them a thumbs up or a thumbs down. These would be a nice chocolate treat if you are a die hard dieter, but I would never try to pass these off as my best attempt at homeade brownies. I can also taste the applesauce a little bit and this is an unpleasant taste combined with chocolate. http://www.cookinglight.com/bbs/tongue.gif Of course I knew it was in there and was probably trying to taste it. I guess my taste buds are just used to the "real deal", so I wouldn't make these again. I guess I should say that I also added some butterscotch chips. To make them better I think you would need to add more than the 1 cup of chips that is called for in the recipe.

[bossy]

I agree with Jessica - really yummy!!! http://www.cookinglight.com/bbs/smile.gif

[JHolcomb]

I agree with Linda. The applesauce/chocolate combo was weird. They're not bad, but I've made better light desserts. I probably won't make them again.

[almiter]

Would anyone have any suggestions on what to use instead of applesauce? I haven't tried these but I'm not fond of applesauce as a fat substitute in baking. How about vanilla yoghurt or something along those lines? Does anyone have any great LIGHT brownie recipies? I like mine dense and crispy on the edges instead of cake-like. Not sure you can attain that without fat.

[Mamasue]

Linda in Mo....if you like butterscotch, then you have to try these bars. They are awesome! http://www.cookinglight.com/bbs/smile.gif


* Exported from MasterCook *

Butterscotch Bars

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cookies, Candies & Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter or stick margarine -- softened
2 large egg whites
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
cooking spray

Preheat oven to 350 degrees

Beat sugars and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and vanilla; beat well. Lightly spon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended.

Spread batter evely into an 8-inch square baking pan coated with cooking spray; sprinkle evenly with morsels. Bake at 350 dgrees for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Yield: 16 servings (serving size: 1 bar).

CALORIES 142 (27% from fat); FAT 4.3g (sat 2.6g, mono 1.3g, poly 0.2g); PROTEIN 1.6g; CARB 24g; FIBER 0.3g; CHOL 8mg; IRON 0.6mg; SODIUM 95mg; CALC 24mg

[JJeannette]

To replace the applesauce you might try prune puree. I haven't tried that recipe yet, but I think an equal amount of prune puree would keep the same texture as the applesauce.

[kltcarley]

I have to agree with Linda on this one. I will not be making it again. I am going to try the puffed up choc. chip cookies though.

[Jessica]

One more thing about these brownies. Although they are low in fat, they are quite caloric for a light cookie. You might be better off making a richer brownie and eating a small piece. I sometimes make them and freeze individual brownies, then defrost when I need a chocolate high.
That being said, the applesauce flavor did not bother me. I also would think prune puree would taste even stronger than the applesauce.

[CillaB]

I made the brownies last week and am sorry to say that neither my husband and I were impressed. Husband's quote "good enough to eat, but not good enough to repeat". I guess we're just spoiled by a really good homemade brownie recipe that has been in my family for years

[Linda in MO]

Mamasue, thanks for the butterscotch bar recipe. I actually already had it saved in MasterCook in my "Desserts To Try" cookbook. I love butterscotch!

CillaB, you summed up this recipe perfectly..."good enough to eat, but not good enough to repeat". We did eat them, but I won't be making them again. Please share your brownie recipe, unless it's a secret family recipe.

[aka]

This thread couldn't come at a better time. I've just been going through my old CL mags and my other "light" cookbooks looking for brownie recipes to send to a friend who loves brownies, but has just been put on a low-fat diet.

Regarding another substitution for the applesauce (BTW, I STILL don't have the Jan/Feb issue!!) a recipe in my "Cut the Calories" cookbook uses pureed apricot. (in the end a fat-free caramel sauce tops the Brownie). Can't comment on the taste outcome, but this may be an alternative to the applesauce.

Lilia

[basketbroadmn]

I have just posted my "brownie problem", but would NEVER make these again unless someone can give me a hint as to what I may have done wrong. I agree, I would rather have a smaller piece of "the real deal" than this crust-like thing??!

[ellielk]

You might want to try one of hose fat substitutes that you find on the baking aisle of the supermarket. I think one is by Healthy Choice and is primarily pple puree. There is another one (that I prefer) that's primarily prune puree. I used the apple one in the chocolate chip cookie and it came out really well. I used less than an amount equal to the applesauce called for because I figured that the volume of applesauce would be less after draining.
Originally posted by almiter:
Would anyone have any suggestions on what to use instead of applesauce? I haven't tried these but I'm not fond of applesauce as a fat substitute in baking. How about vanilla yoghurt or something along those lines? Does anyone have any great LIGHT brownie recipies? I like mine dense and crispy on the edges instead of cake-like. Not sure you can attain that without fat.

[Natasha]

If you want low-fat brownies, an old Cooking Light recipe posted on this thread got raves from lots of Bulletin Board folks:

http://www.cookinglight.com/bbs/Forum1/HTML/000680.html

[This message has been edited by Natasha (edited 01-17-2001).]

[pmmahan]

I made these last night and really liked them. The applesauce taste didn't bother me at all, but then again, the only sweets and desserts I make are lower in fat, so I may have grown accustomed to the taste. My fiance also liked them.
I am a brownie lover and made a great recipe that I found in Fitness magazine. I can post it tonight if anyone is interested. They are "ooey gooey cream cheese brownies" and are very moist and tasty.

[Vanessa]

If you don't want appleasauce in a brownie recipe a prune puree will do nicely if not available try baby food prune puree

[AD]

The best brownies my family and I have tasted are "Michael's Fudge Brownies." Personally, I NEVER use fruit purees or "substitutes." If it isn't naturally low-fat without the use of nonfat or lowfat substitutes, I don't consider it. This recipe is perfect. My mother likes a less sweet brownie, and I can cut the sugar to 3/4 c. with no problem; I like the amount called for. The CL recipe looks WAY too sweet even for me. In case anyone is interested, here it is:

MICHAEL'S FUDGE BROWNIES

1 cup all purpose flour
1/2 cup plus 1/2 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
5 tablespoons butter or margarine
1 1/4 cups sugar
1 large egg
2 large egg whites
1 teaspoon vanilla extract
1 teaspoon instant espresso powder or coffee powder dissolved in 1
teaspoon water


Position the rack in the lower third of the oven and preheat to 350 degrees F (or 325 F if you are using a glass pan). Spray the pan lightly with vegetable oil spray.

Whisk together the flour, cocoa powder, salt, and baking powder, and set aside.

Melt the butter in a medium saucepan. Off the heat, stir in the sugar until combined (texture will remain sandy). Add the egg, egg whites, vanilla, and dissolved espresso powder. Beat with a wooden spoon or rubber spatula about forty strokes, scraping the sides of the pan as necessary. Add the dry ingredients and beat for another 40 strokes, or just until completely mixed.

Scrape the mixture into the prepared pan and spread evenly. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out a little gooey. Cool in the pan on a rack. Cut into 16 squares. Brownies may be stored, well wrapped, for about 2 days at room temperature or frozen for up to 2 months.

NUTRITIONAL INFORMATION PER BROWNIE: 134 calories, 4.6 grams fat

[This message has been edited by AD (edited 01-18-2001).]