Fudgy Buttermilk Brownies
From The New American Heart Association Cookbook, 8th Edition
Prep time: 5 minutes
Baking time: 30 minutes
Cooling time: 30+ minutes
Makes 16 squares
1 cup all purpose flour
1 cup firmly packed light brown sugar
1/3 cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
2 large egg whites (or ¼ cup egg substitute)
½ cup unsweetened applesauce
½ cup low fat buttermilk
2 tsp vanilla extract
1 ½ cups sifted confectioner’s (powdered) sugar
¼ cup unsweetened cocoa powder
1 tsp vanilla extract
2-3 tbsp fat free milk
1. Preheat the oven to 350°F/180°C and lightly spray a 9” square baking pan with cooking spray.
2. In a medium sized bowl, stir together flour, brown sugar, 1/3 cup cocoa powder, baking soda & salt.
3. In a small bowl, lightly whisk the egg whites. Ruth’s note: the mixture should turn white and barely form any peak.
4. Whisk the applesauce, buttermilk and vanilla into the egg whites. Whisk in the flour mixture until well blended. Pour into the baking pan.
5. Bake for 30 minutes or until a wooden toothpick, inserted into the center, comes out clean. Transfer the pan to a cooling rack and let the brownies cool in the pan.
6. In a small bowl, stir together the confectioner’s sugar and remaining ¼ cup cocoa powder. Stir in the vanilla and gradually stir in the milk until the frosting is spreading consistency.
7. Spread over cooled brownies and cut into squares.
Ruth’s note: To store the brownies, cover the pan with plastic wrap, making sure that the wrap does NOT touch the frosting. It will turn liquidy – not very appealing to the eye.