What are some realistic substitutions I can make to a basic brownie recipe to make it healthier?

I'm basically looking to decrease some fat and/or some sugar and/or some calories without losing TOO much taste! Any ideas?What are some realistic substitutions I can make to a basic brownie recipe to make it healthier?
use whole wheat flour


use applesauce for 1/2 of the amount of the oil called for in the recipe - eg- if it calls for 1/2 cup oil, use 1/4 cup oil and 1/4 cup applesauce. It does not change the recipe really and it cuts down the amount of fats


use egg substitute instead of whole eggsWhat are some realistic substitutions I can make to a basic brownie recipe to make it healthier?
These are AMAZING and they are much better for you and lower in fat than regular brownies...highly reccomend this recipe!





2 tablespoons becel margarine


1/2 cup cocoa powder


1 cup granulated sugar (I use Splenda)


1 egg


3/4 cup unsweetened applesauce


2 teaspoons vanilla


1/2 cup all-purpose flour


1/4 teaspoon baking soda


1/4 teaspoon salt





Preheat oven to 350 degrees F.


Spray an 8 inch square baking dish with nonstick cooking spray.


Dust with cocoa, shaking out excess.


In a small saucepan, melt margarine on low heat.


Remove from heat and stir in cocoa, sugar, egg, applesauce and vanilla, beating until smooth.


Gently stir in flour, baking soda and salt until well combined.


Pour into prepared pan and bake 25 to 30 minutes or until set.


Cool completely and cut in 16 squares with hot wet knife.


Store in the refrigerator.
-You can always use a mix, but use applesauce in place of the oil. I've done that for years. Just use slightly more applesauce, or they'll dry out.





-You can use egg whites or egg beaters in place of eggs





-You can try some of the organic or healthier mixes, like No Pudge.
use cocoa instead of chocolate
One common recommendation is to substitute apple sauce for the oil, or fat. You can also use Splenda for baking. Use egg substitutes, etc.....add some flax seed oil.





Me? Well, honey, if I'm going to eat a brownie, it is going to be a real brownie!
Egg subsitute and use applesauce instead of oil. Use margarine instead of butter. Use high protein wheat flour instead of white...yada yada yada.
This raspberry-topped brownie cake recipe is delicious, yet still healthy





Raspberry-Topped Brownie Cake


2 tablespoons vegetable oil


2 tablespoons unsweetened cocoa powder


1 egg


3/4 cup sugar


1/2 cup flour


1/4 teaspoon baking soda


1/4 teaspoon salt


1/4 cup coarsely chopped pecans


3 cups raspberries


1 tablespoon cornstarch mixed with 2 tablespoons water


Preheat the oven to 350掳F. Spray an 8-inch round cake pan with nonstick cooking spray. In a large bowl, combine the oil, cocoa powder, egg, 1/4 cup of water, 1/2 cup of the sugar, the flour, baking soda and salt. Mix until well combined. Fold in the nuts. Pour the batter into the prepared pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack. Meanwhile, in a medium saucepan, combine 1 1/2 cups of the raspberries and the remaining 1/4 cup sugar, and cook, stirring, for 4 minutes or until the berries are juicy. Stir in the cornstarch mixture and cook, stirring, for 4 minutes or until thickened. Strain through a sieve to remove the seeds. Cool for 10 minutes, then spoon over the brownie base. Arrange the remaining 1 1/2 cups berries on top.


Apple Brownies


1 cup (2 sticks) Margarine or butter


1.5 Cups Sugar


2 Eggs


3 large Apples chopped


2 cups of flour


1 tsp Baking powder


1/2 tsp Baking Soda


1/2 tsp Salt


2 tsp Cinnamon, You can also use apple pie spice


1 cup of chopped walnuts


Melt Margarine and mix in with sugar and eggs, beat well, stir in apples. Add dry ingredients mix well. Bake in greased 9x13 pan for 45 mins in a 350 degree oven.