2 oz baking chocolate
2 tsp vanilla
1 1/2 cup sugar
1/4 tsp salt
3 large eggs, lightly beaten
2 large egg whites, lightly beaten
3/4 cup maple syrup
1 cup unsweetened apple sauce
1/4 cup canola oil
1 cup cake flour, sifted
3/4 cup cocoa powder
6 oz extra bittersweet chocolate pieces, (opt)
1 confectioner's sugar
Directions
Prehaet oven to 350 degrees F. Line a 9-by-9-inch baking pan with
parchment paper, or grease it lightly. In the top of a double boiler
with water on a low simmer, melt the baking chocolate with the
vanilla. Remove from the stove. and tranfer the mixture to a large
mixing bowl. Stir in the sugar, salt, eggs and egg whites until
smooth. Mix in the syrup or honey, apple sauce and canola oil. Sift
together the flour and cocoa powder over the batter and carefully
fold in until mixture is smooth. Add the bittersweet chocolate, if
using, and gently combine. Do not over mix. Pour batter into the
prepared pan and bake for about 45 minutes or until a wooden pick
inserted in center comes out clean. Cool on rack and dust with
confectioner's sugar.
Nutritional info per serving: 379 cal; 12g fat(28%), 68g carb, 7g pro
Exchanges: 3 1/2 fruit, 1 bread, 2 fat
Source: Miami Herald, 1/18/96 format by Lisa Crawford
Servings: 10 servings
Low-Fat Brownies Recipe brought to you by Recipe Ideas
Categories: Cookie; Dessert
The History of Recipes
Experts have proved the existance of recipes back into antiquity, in truth as far into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, sadly, these old cook books were just very simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts are a few ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. During the time of the Roman Empire a man called Apicius compiled a collection of documents which described recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, main course and dessert, something we still use today. Aspicius informs us how the ancient Romans were skilled in the use of a wide range of spices and herbs, including some familiar names such as basil, fennel and parsley. As our culinary historical trip moves on a few more years there are two interesting recipe books which date from the 14th Century - a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are not about the indian food that is familiar to us all today, but rather accounts of the types of meals on the menues of the rich people of those days. In the fifteenth century, the Crusaders brought back many new spices and herbs from middle-east cuisine, such as coriander, basil and rosemary. These new spices and herbs was responsible for a torrent in recipe publications, most of which still exist in private cookery archives. By the arrival of the 20th century, cooking books were starting to become popular mostly due to higher levels of literacy, people having more free time and disposable income. |
We hope you enjoy this Low Fat Brownies recipe.
