|
Low Fat Brownies: Preheat
your oven to 350 degrees F (180
degrees C) and place the rack in the center of the oven. Spray an 8 inch (20 cm) square
baking pan
with a nonstick vegetable cooking spray and then line the bottom of the pan with
parchment paper.
In the bowl of
your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the
butter (or buttery spread) until smooth. Add the sugar and beat until creamy and smooth. Beat in the
egg and vanilla extract.
In a
separate bowl,
whisk together the flour, cocoa powder, baking powder, and salt. Fold
this flour mixture into the sugar and butter mixture. Stir in the sour
cream or yogurt.
Pour into
the prepared pan and smooth the top with the back of a spoon or an offset
spatula. Bake for about 15 - 18 minutes, or until
the edges start to pull away from the sides of the pan yet the center of the
brownies is still soft. (Do not over bake or the brownies will be too
dry.)
Remove from oven
and place on a wire rack to cool. These brownies can be stored for about three
days and can also be frozen for a month or
two.
Makes about 16
brownies.
Scan for Demonstration Video
|
