Lower Fat / Lower Carb Chocolate Brownies *just for you PC
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**PICS ON PAGE 17**
*notice I didnt say they were NON FAT so do these just as you see them*
Use THIS recipe if only wanting to use SPLENDA and No Flour or sugar
3 tbsp butter, melted
1 cup non-fat plain yogurt* (start out with 3/4 cup and add from there if not wet enough)
2 eggs
1.5 cups Splenda
2 tsp vanilla extract
1 3/4 c. oat flour ground fine **
3/4 c. unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
*you can also sub out the yogurt with non-fat sour cream if you wanted to. It does change the taste a little bit, but not very much - use same method, 3/4 cup then add from there*
** you can add 2 tablespoons of AP flour if you desire just to add more a more cakey texture to this recipe, or leave it as is with just all oatmeal*.
This will be a thick batter, but spreadable and moist. If its not moist, add the rest of the yogurt and/or sour cream.
Use THIS recipe if you want to make a Low Fat/ Low Sugar Healthier Brownie Variation with flour AND Oatmeal *I like this one better* Makes it more like a cake and not so heavy.
same as above
BUT CHANGE the following:
1 c. oat flour
3/4 c. regular flour
1 tsp baking powder
1 cup Splenda
1/2 cup sugar
Heat oven to 350. Line a 13X9 (I used a 6X9 pan, but an 8X8 would work great too) baking pan with parchment and spray with cooking spray (if needed). Beat butter, sugar, eggs and vanilla in large bowl with elec. mixer until blended. Beat in remaining ingredients. Spread evenly in prepared pan.
Bake 25-30 mins until brownies begin to pull away from pan sides (in a 6x9 metal pan it took 33 minutes due to thickness). Cool completely before cutting.
***You may have to play with the sugar/Splenda as I dont care for a terribly sweet brownie (like sickenly sweet one) - so try it the first recipe and see how you like it - if its not sweet enough, you can increase the Splenda by 1/3 to 1/2 a cup. In the first recipe, it will be a much heavier denser brownie but it doesnt taste like oatmeal (not to me and others that have tasted them have told me the same). Tastes more like Devils food cake. If you want more of a traditional brownie but not so much guilt - use the 2nd recipe
. I like that one better.
I dont use margarine - only butter. The yogurt adds moisture and richness to them but not flavor. You can also use applesauce if you wanted to, but it does change the flavor and texture of the brownie.
WHEN MAKING OAT FLOUR:
Measure your quick cooking oats FIRST before grinding; I use my blender and/or coffee grinder (this works best actually) for grinding it down. I bought a grinder just for oatmeal. If you measure after you grind you'll end up with more oatmeal than you want. Additional note: 1 serving of oatmeal is 1/4 cup for those keeping count of carbs/calories.
