Ingredients
2/3 cup all-purpose flour
1/2 cup splenda, granular low-cal sweetener, with sucralose
1 tsp baking powder
1/4 tsp salt
1/4 cup butter, softened
2 eggs
1 tsp vanilla
1/2 cup unsweetened apple sauce
1/4 cup unsweetened cocoa powder
Directions
In bowl, stir together flour, sweetener, baking powder and salt; set
aside.
In mixing bowl, beat butter, eggs and vanilla for 1 minute. Add apple
sauce, beat just until blended. Fold in flour mixture just until
moistened.
Using 1/3 cup of the batter, drop by spoonfuls into greased 8-inch
square cake pan. Fold cocoa powder into remaining batter just until
combined. Gently spoon batter into pan covering white batter and
smoothing surface.
bake in 350F 180C oven for 15 minutes or until tester inserted in
centre comes out clean. Transfer to rack; let cool. Per serving:
about 65 calories, 2 g Protein, 4 g fat, 7 g carbohydrate Source:
Canadian Living [magazine] Nov 94 produced by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 16 brownies
Low-Calorie: Marble Chocolate Brownies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert; Low Calorie
The History of Recipes
Written recipes as a concept can be observed way back into history, at least as far back as ancient Egypt, and maybe even further. Having said that, these, ancient recipes were just simple hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to historians is a collection of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. As we move into The time of the romans around 25BC a roman called Apicius created a number of documents describing recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and dessert, something we still use today. Aspicius also recounts how the Roman chefs used many aromatic flavours, including some that we all recognise for example basil, rue and asafoetida. As we move on, we find two interesting books published in the 1300s ; one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books are not about the indian food that is familiar to us all today, but instead accounts of the types of meals prepared by the chefs of the upper classes. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from the East, including spices such as basil and coriander. These new foods and spices created an increase in recipe manuscripts, many of which are kept safe in private cookery archives. During the next few centuries, the families of Europe competed with each other to serve the most extravagent banquests, and as a result chefs and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes common in their social group. By the advent of the 20th century, cookbooks were in high demand, as a result of increased literacy, increased leisure time and having more money. The revolution that is television gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Low Calorie_ Marble Chocolate Brownies recipe.
