Last week, I interviewed Sandi Jeanette of Good Samaritan Hospital about a talk she was giving on kid nutrition, health and obesity at Pearl River’s recent Parent University.
During our chat, she mentioned she was handing out recipes for healthy snacks for kids (and adults) that didn’t have that ‘low-fat’ taste. She kindly faxed me a copy of Fudgy Buttermilk Brownies, reprinted with permission from the “New American Heart Association Cookbook, Second Edition,” printed in 2004.
I’m old enough to remember when Hidden Valley Ranch Dressing was only a packet of seasonings that you added to mayonnaise and buttermilk. I used to use it as a base to cook chicken.
I occasionally still use buttermilk in cooking, so I have it around the house. Don’t have buttermilk on hand? The easy substitute is to use a tablespoon of vinegar or lemon juice added to milk to make a cup. And for those who don’t cook regularly, confectioner’s sugar is another name for powdered sugar.
For this recipe, you’ll need a vegetable oil spray to grease the pan.
Here’s the recipe:
Fudgy Buttermilk Brownies
Serves 16: 1 brownie per serving. Can be topped with fat-free frozen yogurt.
1 cup all-purpose flour
1 cup firmly packed light brown sugar
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Whites of two large eggs and one large egg, or the egg white and an egg substitute equivalent of one egg
1/2 cup unsweetened applesauce
1/2 cup low-fat or fat-free buttermilk
2 teaspoons vanilla extract
Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9-inch square baking pan with vegetable oil spray. In a medium bowl, stir together the flour, brown sugar, cocoa powder, baking soda and salt. In a small bowl, lightly whisk the egg whites. Whisk in the remaining brownie ingredients. Whisk into the flour mixture until well blended. Pour the batter into the baking pan. Bake for 30 minutes. Let cool in the pan on a cooling rack. Cut into 16 squares.
My family normally doesn’t frost brownies. We just sprinkle them lightly with confectioner’s sugar. However, if you’d like to frost these brownies, here is the recommended topping:
1 1/2 cups sifted confectioner’s sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 to 3 tablespoons of fat-free milk
In a small bowl, stir together the confectioner’s sugar and cocoa powder. Stir in the vanilla extract, then gradually stir in the milk until the frosting is spreading consistency. Spread over the cooled brownies. Cut into 16 squares.
Nutritional analysis (per serving)
Calories: 148 Carbohydrates: 34 g
Total fat: 0.5 g Fiber: 1 g
Sodium: 98 mg Sugars: 25 g
Protein: 2 g Cholesterol: 0 mg
(saturated, polyunsaturated and monounsaturated fats, 0 g each)