Low Calorie And Vegetarian Recipes – 3 Fun Brownie Recipes


Vegetarians, even those who follow the stricter “vegan” regimen often find ways to adapt recipes to account for their meatless diets. What follow are three brownie recipes suitable for those following the vegetarian regimen (those allowing the use of eggs and dairy products, unlike the stricter “vegan” diets which do not).


Wherever possible, it is recommended that organic products (those containing no additives) be used where ever possible.

Saucepan Brownies

These are called saucepan brownies because the original recipe called for a stick of butter which was melted in a saucepan. The texture of these brownies is more cake-like than fudge-like.

Mix in one bowl:

  • 1/2 cup organic flour
  • 1/3 cup cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

In separate bowl mix:

  • 1/2 cup pureed prunes (a 4 oz. jar of baby food prunes is perfect)
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 2 organic or free range eggs (or equivalent amount of egg substitute like Egg Beaters)

Add dry ingredients to wet ingredients. Put in 8 x 8 inch square pan. Bake at 350F for 20-25 minutes or until edges look dry and start to pull away from the pan.

Fat-Free Fudge Brownies

  • 1/2 cup whole wheat flour
  • 1/4 cup unbleached flour
  • 1/4 cup plus 2 tablespoons cocoa
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/3 cup unsweetened applesauce
  • 3 egg whites or equivalent egg substitutes *like Egg Beaters
  • 1 teaspoon vanilla

In a mixing bowl, combine dry ingredients. In another bowl, combine wet ingredients. Combine wet and dry ingredients and mix until thoroughly moistened.

Pour batter into an 8×8 inch pan which has been sprayed lightly with nonstick cooking spray. Bake at 325 F. for 23-25 minutes, or just until the edges are firm and the center is set.

COOL TO ROOM TEMPERATURE and cut into squares.

The following recipe was originally taken from the L.A. Daily News.


By Charlotte Balcomb Lane

  • 1 1/2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 cup fat-free egg substitutes
  • 1 jar (10 oz.) sugar-free raspberry preserves (or apricot, or cherry)
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon almond extract
  • 1 cup flour

Thoroughly coat a 9×13 inch pan with nonstick cooking spray. (cook’s note: seems to me that a thorough dusting with flour will work instead.)

Set aside.

With an electric mixer, combine sugar and cocoa. Gradually pour in egg substitutes and raspberry jam, beating on low-speed until sugar is no longer grainy.

Add vanilla, salt, and almond extract and beat briefly to mix. Combine flour and baking soda and stir in with a flexible rubber spatula. Do not over mix. Turn into prepared pan.

Bake in preheated 325-degree oven for a 30-35 minutes. Brownies should be slightly underbaked but not runny in the center. Allow to cool and cut into 2×2″squares. Makes 24.


Because of jam, these brownies are sticky to cut.

To reduce sticking, wet the knife between each cut or partially freeze the brownies before cutting. (Side note: this is assuming you’ve been able to wait till they were cool to cut them, rather than scooping some out with a spatula!)

Source by Molly Bickford


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