Low Fat Brownies

“Everything in moderation…including moderation.”   ~ Julia Child

Can there be a better way to eat chocolate than brownies. Rich, dense and undisputedly the scrumptious way to indulge in a cocoa treat.

Notoriously high in fat content, brownies are not something that can be indulged in very frequently. They were my 'special treat', before I started making the low fat version. One of the most popular ways to reduce the fat content in a recipe is by replacing it with a cooked fruit puree. And since beetroots are my latest food obsession, I used cooked and pureed beetroot to reduce the butter. 

These are actually a cross between a brownie and a very moist chocolate cake. It has a  beautiful crust, they are soft, gooey with an intense chocolate flavour. They are perfect with a glass of cold milk. The only thought in mind as I eat these........ Blissss

Skinny/ Low fat brownies

125 gms                  Dark chocolate

50 gms                    Butter

125 gms                  Cooked and pureed beetroot

1                            Egg

1                            Egg white

125 gms                  Sugar ( you can replace half the quantity of sugar with brown sugar)

75 gms                    Flour / Maida

1 tbsp                     Cocoa powder    

1 tsp                       Baking powder

2-3 tbsp                  Chopped walnuts (optional)

1. Preheat oven 180 C

2. Melt chocolate and butter over a double boiler or in a microwave.    

3. Cook beetroot till fork tender. Cool and puree it in a blender.

4. Add the beetroot puree to the chocolate mixture and stir well.

5. Add the egg, egg white  and the sugar to the chocolate mixture and mix well.

6. Sieve all the dry things together.

7. Add the dry ingredients and walnuts, if using, to the choco mixture and gently fold them together.

8. Bake in a lined tin for 30 mins. Do not overcook. (A skewer inserted should come out clean but sticky, with a few crumbs attached)

9. Remove from the oven and let it cool before taking it out of the pan. 

10. Once cool, cut into squares and serve with cold milk or vanilla ice cream or a dollop of fresh cream.