Thursday, September 24, 2009


Often when I am baking I think "I'd like Grandma to help me with this" and I get out her wooden spoon.  The above photo features her spoon AND her apron.

This recipe was in Prevention magazine. It has healthy ingredients, so don't expect a super rich brownie from this one. They are tasty, though. Just don't go overboard because you think they are healthy; they still have enough calories to be dangerous. It's just that the calories come from good ingredients, such as walnuts and canola oil. As usual, I can't leave well enough alone so I cut the sugar in 1/2 from the original recipe, with good results. Oh, and I switched out the white flour for whole wheat.


1/2 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1/2 tsp. baking powder
dash salt
1/3 cup brown sugar
1/4 cup canola oil
1/2 cup no-sugar-added applesauce
1 large egg
1 large egg white
1 tsp. vanilla extract
1/4 cup mini semisweet chocolate chips
1 cup chopped walnuts

Heat oven to 350 degrees. Coat 8x8 or 9x9 baking pan with cooking spray.

Combine flour, cocoa, baking powder, and salt in large bowl. Break up any lumps in the cocoa.
Put sugar, oil, applesauce, egg and egg white, and vanilla in small bowl. Whisk until smooth. Pour into flour mixture and stir until blended. Stir in chocolate chips and walnuts (batter will be stiff).

Spread batter in prepared pan. Put in oven and bake 20 to 22 minutes or until firm at edges and wooden pick inserted off center comes out with a few moist crumbs. Place pan on rack and cool completely. Cut into bars to serve.

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