How about these brownie bats?
What would you say if I told you that these fudgy, moist brownies are around 110 calories with only 4 grams of fat?
You would have to try it to believe it!
This recipe begins with all purpose flour, cocoa, baking powder and salt, whisked together.
Microwave semi-sweet chocolate chips and 2T. of butter... let it cool a little bit.
Throw together the sugar, sour cream, chocolate syrup, egg, and vanilla into the melted chocolate. Then dump the dry ingredients on top.
Yep. That's the secret ingredient. Sour cream. I used 2 T. of non-fat sour cream and it worked like a charm.
Stir until all the dry ingredients are mixed in. What you will end up with is a very thick, heavy batter. Spread the batter into a buttered foil lined "sling" in an 8"x8" pan.
It's a challenge to spread this in the pan ... the foil keeps moving and shifting. I wrapped the foil ends along the edges to hold it tighter, and it helped a bit.
Bake until a toothpick inserted in the middle comes out with just a few crumbs on it. If it comes out perfectly clean, you're in trouble ... the brownies will be too dry.
I turned down the oven temperature 25°F (dark pan) and baked it for the full 25 minutes, checking it at 20 minutes.
I ran a table knife along the edge that did not have foil and the brownies came out easily.
Choose a cookie cutter with a simple design.
This brownie is so moist, it stuck to the cutter. I tried oiling the cutter, but it didn't make a difference. If your brownie is more cake-like, it may come out easier. Using a table knife on the back side of the brownie to coax it out helped.
Here is the top side of the brownie. The top crispy parts broke and and fell while cutting it.
I think the bottom looks a little nicer and ready for decorating. What do you think?
Fudgy LoFat Brownies
(4x6 recipe download) (full page printable recipe)