Brownies low-fat - Dark chocolate banana (July 2010)
I use a very, very ripe (we're talking dark brown and mushy) banana in place of the oil, which gives a fudgy texture without adding fat, plus if you have a sensitive palate, you can get a hint of the banana with the dark chocolate and it's heaven. Using the overly ripe banana brings the sugars out in the fruit so you end up with a richer dessert--it's a great way to use up that banana you forgot, and btw, if you peel them and freeze them like this, you have them ready to use whenever you want to substitute them for oil in a baking recipe.
I also use a 7x7 ceramic casserole pan for these, in the middle rack of the oven for 30 minutes, and they come out very thick, just slightly fudgy and yet still with a bit of cake-like texture that is irresistible. :)
CALORIES: 116.3 |
FAT: 2.5g |
PROTEIN: 1.8g |
CARBS: 23.8g |