Low calorie, low fat brownies
- Carbohydrate 36.4875369786082 g
- Cholesterol 20.8161111111111 mg
- Fat 1.77049333616614 g
- Fiber 1.38432817991751 g
- Protein 5.08995132714538 g
- Saturated Fat 0.790635857238949 g
- Serving Size 1 1 Serving (82g)
- Sodium 875.363821126065 mg
- Sugar 35.1032087986907 g
- Trans Fat 0.178081655685865 g
- Calories 141 calories
Step-by-step
- Preheat the oven to 400°F.
- Grease a square baking dish (I used 8”x8”).
- Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute).
- Pour into the prepared dish and bake for about 15 minutes.
- Allow to cool completely before cutting into 9 large squares.
The Blending Mistake
Home bakers often fail to process oat-based batters long enough, leaving visible flecks of grain and a gritty mouthfeel. Blend the mixture for a full sixty seconds in a high-powered food processor to break down the rolled oats completely. This mechanical breakdown creates a uniform suspension before baking at 400 degrees Fahrenheit.
Equipment Workarounds
Standard metal pans conduct heat aggressively, which can easily dry out fat-free batters. Glass or ceramic square dishes insulate more evenly, though they require thorough greasing since dairy-heavy batters adhere stubbornly to porous surfaces. If utilizing a blender instead of a food processor, scrape down the jar walls halfway through processing to ensure the cocoa powder incorporates fully.
Ingredient Adjustments
Swapping nonfat Greek yogurt for regular full-fat dairy alters moisture retention significantly, requiring careful monitoring during the fifteen-minute bake time. Cool the finished squares completely in the pan before cutting, because warm protein structures lack the firmness needed for clean edges.
