Monday, April 25, 2011

Healthier Brownies

Brownie with crumbs on plate.Generic Brownie Image via Wikipedia
I found this recipe on Jillian Michaels' website. I'm currently in a no sugar/no flour phase, but once I'm done, I'll be trying these! Brownies with whole wheat flour or processed sugar! Woohoo!! If you try them, please let me know what you think. :)

Jillian writes:
Trust me, I know there will be times when you are going to crave some of that ooey, gooey chocolately stuff. So, instead of getting personal with the office vending machine, whip up a batch of these amazing, indulgent, moist fudge brownies. Not only will they be the perfect answer to that cocoa craving, you won't be left with that bitter aftertaste of guilt for derailing your daily calorie limit. So, go ahead and treat yourself. You deserve it!

Fudge Brownies

* olive oil cooking spray
* 2/3 cup mild honey, such as clover or orange blossom
* 1/3 cups natural, unsweetened cocoa powder
* 1/2 cup white whole-wheat flour
* 1/4 teaspoon aluminum-free baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup unsweetened applesauce
* 2 tablespoons olive oil
* 1 large egg, at room temperature
* 3/4 teaspoon pure vanilla extract

Preheat the oven to 350°F. Spray an 8-inch square pan with olive oil. Set aside.

Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.

Meanwhile, in a small bowl, place the flour, baking powder, baking soda, and salt. Whisk until well combined.

In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.

Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temperature for up to 3 days.)

Makes 16 (2-inch) brownies

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