Fudge Brownies, Healthy Low

Fudge Brownies, Healthy Low-Fat Fudge Brownies Recipe.

Easy and healthy recipe for low-fat rich decadent fudge brownies. Very chocolaty and made from scratch. Adapted from Americas test kitchen.

Its Brownie time. The legendary American Brownie made lighter. I have a rule that I follow when I bake. If I have to label something as healthy, Vegan or gluten-free, then it needs to be as delicious as the regular one. This low-fat brownie is very moist, fudgy and chocolaty. It combines both chocolate and cocoa powder for a deep chocolate flavor. The traditional brownie can pack in nearly 200 calories whereas this one has just about 100.

• 3/4 cup All-purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 50 grams dark chocolate, chopped
• 2 tablespoon unsalted butter
• 1 cup sugar
• 1/4 cup low-fat cream
• 1 teaspoon vanilla
• 1 egg
• 1 egg white

1. Preheat the oven to 350F/180C. Line and butter an eight inch square baking pan with parchment paper. Let the paper be overflowing the edges of the pan so removing the brownies later will be easier.
2. Sift the flour,cocoa, baking powder and salt over a medium bowl.
3. Melt butter and chocolate in a bowl set over a pan of barely simmering water.
4. Add sugar,cream,vanilla, egg and egg white to the chocolate-butter mixture. Whisk until combined.
5. Fold the dry ingredients into the chocolate mixture until combined.
6. Transfer the mixture to the prepared baking pan. Using a spatula spread and smooth the mixture in the pan.
7. Bake until a toothpick inserted in the center of the pan comes out with a few moist crumbs attached. Roughly about 20-25 minutes.
8. Cool the brownies on a wire rack for about an hour. Then cool in the refrigerator for 30 minutes. Cooling in the refrigerator helps in cutting the brownies.
9. Cut the brownies into 2 inch pieces and serve

Notes

I used Hersheys natural cocoa powder and Amul low-fat cream. Store in the refrigerator for upto 3 days.

• Author: kannamma @kannammacooks.com
• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Dessert
• Cuisine: American

• 3/4 cup All-purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 50 grams dark chocolate, chopped
• 2 tablespoon unsalted butter
• 1 cup sugar
• 1/4 cup low-fat cream
• 1 teaspoon vanilla
• 1 egg
• 1 egg white

1. Preheat the oven to 350F/180C. Line and butter an eight inch square baking pan with parchment paper. Let the paper be overflowing the edges of the pan so removing the brownies later will be easier.
2. Sift the flour,cocoa, baking powder and salt over a medium bowl.
3. Melt butter and chocolate in a bowl set over a pan of barely simmering water.
4. Add sugar,cream,vanilla, egg and egg white to the chocolate-butter mixture. Whisk until combined.
5. Fold the dry ingredients into the chocolate mixture until combined.
6. Transfer the mixture to the prepared baking pan. Using a spatula spread and smooth the mixture in the pan.
7. Bake until a toothpick inserted in the center of the pan comes out with a few moist crumbs attached. Roughly about 20-25 minutes.
8. Cool the brownies on a wire rack for about an hour. Then cool in the refrigerator for 30 minutes. Cooling in the refrigerator helps in cutting the brownies.
9. Cut the brownies into 2 inch pieces and serve

Notes

I used Hersheys natural cocoa powder and Amul low-fat cream. Store in the refrigerator for upto 3 days.

• Author: kannamma @kannammacooks.com
• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Dessert
• Cuisine: American

Find it online : https://www.kannammacooks.com/healthy-low-fat-fudge-brownies-recipe/

Healthy Vegan Fenugreek stir-fry | Vendhaya keerai poriyal.

South Indian Tamilnadu Style Easy and healthy recipe for vendhaya keerai poriyal. Fenugreek stir fry using methi leaves. Iron rich food.

Vendhaya keerai poriyal with rice makes a perfect lunch. This recipe is very basic and quite straight forward and screams SOUTH. My mom cooks this every week as its a good source of iron. The only thing about fenugreek is that it can consume a good half hour to be cleaned. But good things take time. Dont they! What are we waiting for? Lets pump some iron. Shall we.

• 2 teaspoon sesame oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon whole urad dhal
• 1 sprig curry leaves
• 2 dried red chillies
• 10 cloves Garlic diced
• 2 cups shallots or 2 red onions , chopped fine
• 1/2 teaspoon salt
• 100 grams cleaned fenugreek leaves
• 4 tablespoon shredded coconut

1. Clean and wash the fenugreek in water to remove dirt and sand.
2. Heat oil in a saute pan and add mustard seeds and urad dhal. Let it pop.
3. Once the mustard pops, add the curry leaves and red chillies and saute briefly for a few seconds.
4. Add in the chopped garlic, salt, shallots/red onions and fry in a low flame for a good ten minutes until they are slightly brown.
5. Add in the fenugreek leaves and fry till they are wilted and completely dry.
6. Add the coconut and briefly saute for a minute and remove from heat.
7. Serve hot with rice.

• Author: kannamma @kannammacooks.com
• Prep Time: 40 mins
• Cook Time: 20 mins
• Category: Stir-Fry
• Cuisine: South Indian