Several weeks ago, I found a 2005 Vegetarian Times recipe for “decadent brownies” in my recipe folder. It was a low-fat recipe for supposedly fudgy and “decadent” brownies and I thought that I had stumbled upon something healthy and marvelous, but in baking this recipe for brownies, I learned an important lesson: don’t make low-fat brownies.
Well, I guess someone one can make them but only if the person goes into the process realizing that the brownies will taste low-fat (by low-fat I mean slightly bland, dry and just not that fulfilling). So why not just make full-fat brownies and actually enjoy yourself instead of feeling unsatisfied and slightly upset that the brownies just aren’t that tasty? That’s an important lesson that I learned for at least myself and my baking preferences this winter.
For those of you though who have different preferences and enjoy – for whatever reason – low-fat brownies, you can find the recipe here: http://www.vegetariantimes.com/recipes/10209. My suggested alteration to the recipe below the picture.
I also added ½ cup of frozen raspberries to the recipe, and although the brownies were still not delicious or decadent or moist, I do think they turned out better than if I did not include them (or some other flavorful additive) in the recipe.
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