Brownies are one of life’s great pleasures. In this CHOW Tip Marisa Churchill, author of Sweet & Skinny, shares a few easy ingredient substitutions so that indulging in brownies doesn’t necessarily mean having to indulge in bigger pants.
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TRANSCRIPT
Most people don’t think that brownies and healthy are two words that go together but with a few simple substitutions, brownies can be a nice and healthy treat. Replace some of the oil in the brownie recipe with yogurt. Replace the whole eggs with egg whites. Use cocoa powder in place of regular chocolate. Reduce the sugar by replacing up to º cup with several tablespoons of a natural sweetener. Heat the oil until it’s slightly above body temperature. Remove the oil from the heat and stir in your sugar, your sugar substitute, your vanilla extract, and your yogurt. Once combined, stir in your cocoa powder until you have a nice thick paste. Whisk your egg whites until they’re slightly foamy and fold them into the brownie batter. Add in the flour and, if you want, a few chocolate chips at the end. Spread the batter evenly into the 9X9 inch baking pan and place them into the oven for about fifteen minutes or until a crust is formed on the top but they’re still slightly gooey in the center. This brownie only has eight grams of fat and 130 calories compared to the average brownie which has about fifteen grams of fat and a whopping 300 calories.
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