Simply Whole Kitchen

August 1, 2011

"Good for You" Brownies

My plan for today was some yard work. G and I need to plan those blueberry bushes but in the process we decided to create a whole new bed in the backyard and that is taking some time to prepare. We went to Home Depot and got the dirt needed to prep the soil and when we got home it started raining....so I had time to try a new recipe :)
I don't know that these brownies are necessarily "good for you" but they are much better than ANY box mix or full-of-sugar recipe you can find. The question is, do they taste good too?
The answer is, well, they are okay. They are fudgey, and cake-like but as dense as you would expect a "whole wheat" brownie to be. At least you can say this dessert is good for your waistline? :)
These brownies are 100% whole wheat and low-sugar. That means they have no white flour and about 1/8 of the sugar of a regular brownie recipe! Even though they have the best of both worlds for my diet...I think this one may go back to the drawing board. I think we can do better...

Dark Chocolate Whole Wheat Brownies
1/2 c dark chocolate chips (at least 60% cocoa)
1/4 c canola oil
3/4 c water
1 tsp vanilla
1 egg
1 1/4 c whole wheat pastry flour
1/3 c dark chocolate cocoa powder
1/4 c stevia in the raw
1/4 c sugar in the raw (or you can use all stevia)
1/4 tsp baking powder
1/8 tsp salt

Preheat your oven to 350 and spray an 8x8 glass baking dish with non-stick spray.

Melt the chocolate chips and the oil together in the microwave. Start by cooking 30 seconds then continue in 15 second intervals, stiring in between each 15 seconds or until chocolate is melted.

Stir in the water, vanilla, egg and stir until blended. Add the flour, cocoa powder, stevia, sugar, baking powder and salt.

Pour mixture into the prepared 8x8 pan and spread out. Bake at 350 for 25-30 minutes. Enjoy!
These are good right out of the oven...or topped with some sugar free mint chocolate chip ice cream :)
Note: these brownies got better with time. By letting them sit overnight, the wheat bran has time to get even moister...which equals a better brownie!

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