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"Beets add sweetness and moisture without taking away from the flavor," says pastry chef Marisa Churchill, the author of Sweet & Skinny. Add two-thirds of a cup of finely grated raw beets to brownie batter and you can reduce the sugar by a quarter cup.
Use Your Bean
When researchers served brownies made with pureed white beans in place of half the shortening, testers rated them just as tasty as their full-fat counterparts. To make the switch, pulse cannellini beans, black beans, or lentils in a food processor with a little water, then replace half the butter, oil, or shortening in your baked goods with an equal amount of the puree.