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
It is quite feasible to prove the history of recipes far back into the distant past, at least as far as the ancient Egyptians, and maybe even further. Interesting though that is, sadly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to food historians are some stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius wrote some documents detailing recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman chefs used a good variety of spices and herbs, including a few that will be familiar to modern cooks such as basil, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, including coriander, parsley, basil and rosemary. These new culinary innovations led to a torrent in recipe publications, some of which are kept safe in private libraries. For the next few years, the powerful and wealthy houses competed to serve up the most extravagent meals, and as a result the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. The introduction of the TV gave us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Low Fat Brownies recipe.
