Low fat brownies

I know low fat and brownies don't usually got in a centance together, but every rule has its excption. These brownies are fudgy, sweet, moist and chocolaty.

And best of all only one gram of fat per serve. Does it get better?

Whats the secret you ask? Okay I'll tell you, this recipe totaly replaces butter with *gasp* tofu.

Now before you run screaming into the woods, hiding from reality, they are actually pretty darn good. My kids love them (duh, it's chocolate). My DH loves them, keeps asking me to make more. He has taken them to work and had rave reviews. So this is a recipe I'll be keeping.

I picked up the recipe from FatFree Vegan Kitchen, now I'm not vegan, but I'll eat anything that tastes good, and this blog is stuffed with food that tastes good. Brownies being no exception.

Fatfree and Fabulous Fudgy Brownies
1/2 tbsp. ground flax seed (I'm not vegan and didn't have any flax seeds so I used an egg instead)

1-1/2 tbsp. hot water

3/4 cup lite silken tofu (firm), crumbled

1/2 cup water

1/2 cup pure maple syrup

1/2 cup unsweetened cocoa powder

2 teaspoons vanilla extract

1/2 cup whole wheat flour

3/4 cup unbleached white flour or cake flour

1 cup unbleached cane sugar

1/4 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 to 1/2 cup chopped walnuts (optional--depending on how nutty you like your brownies)

Mix the ground flax seeds with 1- 1/2 tablespoons of hot water and set aside. (Mixture will thicken slightly.)
Preheat the oven to 350 degrees F. Mist an 8-inch x 8-inch x 2-inch glass baking pan with non-stick cooking spray and set it aside.Blend the tofu, water, maple syrup, cocoa powder, flax mixture (or egg), and vanilla extract until completely smooth.

(I use a hand-blender, but you can do this in a regular blender.)

Place the remaining ingredients, except the walnuts, in a medium mixing bowl and stir them together until they are well combined. Pour the blended mixture into the dry ingredients in the mixing bowl, and stir them until they are well combined. Fold in the walnuts, if using.Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 30 minutes, or until a cake tester inserted in the center comes out clean. Completely cool the brownies in the pan. Cut and serve.
These are fudgy, not cake-like, brownies, and they're actually better the second day...if you can make them last two days! This is really as fudgy as it gets without added oils or chocolate chips, so you can indulge your sweet tooth without worry.

The nutritional breakdown, based on 12 brownies:
With 1/4 cup walnuts: 174 Calories (kcal); 2g Total Fat; (11% calories from fat); 3g Protein; 37g Carbohydrate; 0mg Cholesterol; 69mg Sodium; 2 gm Fiber; 3 Weight Watchers Points

No nuts: 158 Calories (kcal); 1g Total Fat; (4% calories from fat); 3g Protein; 37g Carbohydrate; 0mg Cholesterol; 69mg Sodium; 2 g Fiber; 2.5 Weight Watchers Points