My Moist, Chewey, Healthy Brownies |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 8 |
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I have been on a quest for good, healthy brownies but always find something wrong: too dry, don't rise enough, too cake-like, etc. - Just not the perfect brownie. Through trial and error, tweaking and substituting, I have finally invented, what I believe to be, the perfect brownie. I'm diabetic and these I can eat. Ingredients:
6 tablespoons fat free cream cheese, very softened |
1/2 cup unsweetened applesauce |
2 large eggs |
1 teaspoon vanilla extract |
1/4 cup all-purpose flour |
1/4 cup whole wheat flour |
1/4 cup ground flax seed meal |
3/4 cup splenda sugar substitute |
1/4 cup splenda brown sugar blend |
1/2 cup bittersweet chocolate chips, 60% cacao |
6 tablespoons unsweetened cocoa powder |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 teaspoons espresso powder (optional) |
1/2 cup walnuts, chopped (optional) |
Directions:
1. Beat cream cheese, applesauce, eggs, and vanilla in a large bowl until creamy.
2. In a separate bowl combine flours, flax seed meal, Splendas, chocolate chips, cocoa, baking powder, salt, and espresso powder.
3. Stir dry ingredients into cream cheese mixture by hand, until just blended. Add walnuts and mix.
4. Spray an 8x8 inch pan with cooking spray. Add a light dusting of wheat flour and tap out the excess. Spread brownie mixture evenly in pan. Bake in a preheated 350 degree oven 18-20 minutes until inserted toothpick just comes out clean. Don't overbake. The top will spring back when gently touched.
5. Cool completely. Cut into squares. Store in refrigeraor in airtight container.
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