Wednesday, February 27, 2013

Healthy brownies???

Low-fat, low-sugar whole wheat dark chocolate chip zucchini brownies - now that's a mouth full!  These are perfect for that chocolate craving you might have, a healthier version of a family favorite.   My toddler is asking for them for dessert and I would much rather he eat these...little does he know that he's eating fruit and vegetables while enjoying a chocolaty treat.  And my husband HATES zucchini, but he had NO IDEA that it was in his brownie.  Ha! 

I just invented this recipe as I went along, having referenced several different brownie recipes and trying not to steer too far from them.  I wanted a fudgier brownie, but I know that can only be achieved with much more oil or butter.  Applesauce makes it moist and is a good substitute for some of the sugar, but it just can't do the same thing as butter or oil when it comes to making it really fudgy.  So warning, if you want a fudgier but still healthier brownie, add more fat. 

Happy Baking!

Low-fat, low-sugar whole wheat dark chocolate chip zucchini brownies
1/3 cup olive oil  (for a fudgier, more dense brownie, increase oil to 1/2 cup or use 1/2 cup of butter)
1/3 cup unsweetened apple sauce
1/4 cup cocoa powder
1/4 cup granulated sugar
2 eggs
1 tsp vanilla
2/3 cup whole wheat flour
1/4 tsp salt
1/4 tsp baking soda
1 cup finely shredded zucchini
1/3 cup dark chocolate mini chunks
The cast of characters plus the zucchini below.
Extra zucchini from my mother's garden that I had shredded and frozen for a day like today.
In a medium bowl, mix together the olive oil, applesauce, and sugar.  Add the eggs and mix until eggs are fully incorporated.  Then add the vanilla and the cocoa powder.  Stir to combine.  In a separate bowl, combine the other dry ingredients:  the flour, baking soda, and salt.  Fold the dry ingredients into the wet just until combined.  Be careful not to over mix.  Then fold in the dark chocolate chunks and the zucchini.
The batter all mixed together.

Pour brownie batter into 8x8 or 9x9 inch square pan, sprayed with cooking spray (I use Pam baking spray).  Bake at 350 degrees for 30 minutes with an 8 inch pan, 25 for 9 inch pan.  Allow brownies to cool on wire rack before cutting, about 20 minutes.  Best when slightly warm with a cup of coffee.  Enjoy!!!
Before baking...
And after.  The house smelled delicious!!!
The finished product - so yummy!  A satisfying, healthier dessert.

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