No Guilt Brownies

The trick behind these lighter brownies is pureed low-fat cottage cheese, which replaces butter as the fat and moisture source. Blended smooth in a food processor, the cottage cheese disappears completely into the batter. You’d never guess it was there, but it keeps the brownies fudgy and moist without the usual stick of butter.

Egg whites stand in for whole eggs, cutting more fat while still providing the structure the brownies need to hold together. Real unsweetened chocolate, melted and cooled, delivers deep, intense chocolate flavor that cocoa powder alone can’t match.

Bake until just set, not a minute longer. These are meant to be fudgy in the center. Overbaking turns them cakey and dry, which defeats the whole point. A light dusting of powdered sugar on top is all the finish they need.

Kitchen Tips

• Puree the cottage cheese thoroughly: Any visible curds in the batter will show up as white specks in the finished brownies. Blend until completely smooth.
• Cool the chocolate before adding to the food processor. Hot chocolate will start cooking the egg whites.
• Just set means just set: The center should look barely firm with a slight sheen. It continues cooking in the pan after you pull it.
• Lightly butter the pan: Even with low-fat batter, these will stick without some fat on the pan.

Variations

• Mocha brownies: Add a tablespoon of instant espresso powder to the batter for a coffee-chocolate depth.
• Walnut topped: Sprinkle chopped walnuts on top before baking for crunch and contrast.