Brownie points

Vegetarian Times, Oct, 1998 by Kathy Farrell-Kingsley

I do not take my brownies lightly. They are high on my list of comfort foods. Every precious bite permeates my senses, renewing my faith in life's goodness despite my 2 year old's stomach flu, the flat tire I had this morning during rush hour, and the computer crash that greeted me when I finally reached the office.

Here's the thing: I want my brownies rich and chocolatey, but I also want to stay healthy and fit. Big problem? I thought so, until we baked up a batch of each of these treats. I'm pleased to report, these are the real thing: No gummy texture here. These brownies are packed with big flavor for the chocolate lover in me, but they are low enough in fat for my calorie-counting alter-ego who knows the effect that traditional brownies can have on my ability to button my pants.

Both of our brownies get their flavor from unsweetened cocoa, which has far less fat and fewer calories than chocolate meant for baking and eating. Our first recipe cuts even more fat grams by swapping vegetable oil for the butter. The result is a tender cakelike brownie that belies the flavor it provides. The second recipe is not only low in fat, but dairy- and egg-free as well. Tofu makes up for what's missing, giving the bars a dense, fudgy texture. And with only 5 grams of fat per serving, you can indulge in it without guilt.

These brownies may be low in fat and calories, but you're guaranteed a big blast of bliss.

Chocolatey Brownies

MAKES 12 OVO-LACTO

The only thing missing from these brownies is a long storage life. They will keep in an airtight container at room temperature for two to three days.

1/4 cup vegetable oil
2 tsp. chocolate extract or flavor
  (see glossary, p. 127)
2 large eggs
3/4 cup unbleached white flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. salt
Confectioners' sugar and cocoa
  powder for dusting

Preheat oven to 350 [degrees] F. Grease an 8-inch square baking pan.

In medium bowl, mix oil, extract and eggs. Add flour, sugar, cocoa, baking powder and salt and mix just until blended.

Scrape batter into prepared pan. Bake until top is dry and springs back lightly when gently pressed, about 15 minutes. Set pan on wire rack and let cool. Just before serving, mix equal parts confectioners' sugar and cocoa in small bowl, then using a fine mesh sieve, lightly sift mixture over brownies. Cut into bars.

Per brownie: 136 cal.; 2g prot.; 6g total fat (1g sat. fat); 19g carb.; 35mg chol.; 60mg sod.; 1g fiber.

Fudgy Brownies

MAKES 24 DAIRY-FREE

Tofu replaces eggs and butter without sacrificing the delicious rich flavor or fudgy texture.

8 oz. silken tofu, drained
   (see glossary, p. 127)
1 1/2 cups plus 6 Tbs. unbleached
   white flour
2/3 cup water
1 1/2 cups sugar
1 tsp. salt
1 tsp. vanilla extract
3/4 cup unsweetened cocoa
1/2 cup vegetable oil
1 tsp. baking powder

Preheat oven to 350 [degrees] F. Grease and flour a 9-inch square baking pan.

In food processor or blender, process tofu until pureed. In small saucepan, mix 1/3 cup flour with water until smooth. Stir in pureed tofu until blended. Cook over low heat, stirring occasionally, until heated through, about 3 minutes. Transfer to medium bowl and let cool completely.

Add sugar, salt and vanilla and mix until well blended. In small bowl, mix cocoa and oil, then stir into tofu mixture. Stir in remaining 1 1/2 cups flour and baking powder until blended. Scrape mixture into prepared pan. Bake until top is dry and springs back lightly when gently pressed, about 25 minutes. Set pan on wire rack and let cool, then cut into bars.

Per brownie: 138 cal.; 2g prot.; 5g total fat (0 sat. fat); 21g carb.; 0 chol.; 99mg sod.; 1g fiber.

RELATED ARTICLE: Stir-Ins

Dress up any brownie recipe with these variations:

* BLACK FOREST: In small bowl, cover 1/2 cup dried cherries with boiling water and Jet soak 5 minutes. Drain and pat dry with paper towel, Coarsely chop and stir into brownie batter.

* HAZELNUT: Toast 1/2 cup hazelnuts, then rub off skins. Coarsely chop and stir into brownie batter.

* HAWAIIAN: Stir in 1/3 cup flaked coconut and 1/3 cup toasted, chopped macadamia nuts.

* ORANGE: Stir in 1/3 cup chopped candied orange peel and 2 teaspoons orange liqueur.

* CAPPUCCINO: Dissolve 2 teaspoons instant espresso with 2 teaspoons hot water and stir into brownie batter.