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“These are tasty cocoa brownies with the perfect mouthfeel, even despite significantly less fat than other recipes. I don't know about you, but I've never been completely satisfied with using pureed fruit (applesauce, prunes, whatever) as a fat replacer. However, I've had amazing results using oatrim, which is availabe for purchase online at Bob's Red Mill. I found this recipe on the web at, and modified it slightly to suit our tastes.”

Ingredients Nutrition


  1. Beat all ingredients except the flour in your food processor fitted with the steel blade (or in a bowl using an electric mixer) for about 2 minutes.
  2. Now incorporate the flour just until combined.
  3. Pour the batter into a lightly greased 9 by 13 inch pan.
  4. Bake in a preheated 350 degrees oven for 25-30 minutes, or until the sides pull away from the pan (the center may not be entirely set).
  5. Cool in pan before cutting.
  6. Notes: I successfully replaced 1 cup of sugar with 1 cup of Splenda for baking; You could use milk instead of water, and if you like a cakier brownie, add 1/4 tsp baking soda; You can lower the cholesterol in this recipe by using 3/4 c egg substitute (eg, Egg Beaters) or 3/4 c egg whites instead of whole eggs.

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