Monday, July 13, 2009

Eggless, butterless, gluten free, low fat, [but still fun] cake brownies

I just made THE best brownies (that a calorie conscious athlete could want). Actually, they are somewhere halfway between a chocolate cake and a brownie, but they are low in fat and delicious, with an interesting almost bouncy texture.

I got the idea from one of the guys on the MetLife cycling team that I hung out with in Massachusetts last weekend, Corey Masson. He made brownies at the Fitchburg race using greek yogurt and applesauce, which were much appreciated after racing for an hour AFTER kissing the pavement that day. I don't have his recipe, but I made some stuff up and took some from the little monster's vegan cookbook (obviously modifying it enough to be not vegan, though I guess soy yogurt might work if it was strained)...

1 1/2 cups flour (gluten free or otherwise)
3/4 cup cocoa powder
1 1/2 cups sugar (probably doesn't need all of this, next time I might try only 1 cup)
2 T. corn or tapioca starch
1 t. baking powder
1/4 t. baking soda
1/2-1 t. coarse sea salt (because this is the best baking secret ever, Sam)
1 6 oz. cup greek yogurt (I used 2%)
1/4 cup applesauce (unsweetened)
1 cup milk (I used 2% again)

Mix the dry ingredients, make a well, add the wet ingredients, stir until mixed. Bake in a 9"x9" pan for 30-40 minutes.

Now back to reading about game theory.

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