 |
 |
|
 |
 |
   2.5 of 5 (2)
|
 |
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 85.0
- Total Fat: 2.3 g
- Cholesterol: 13.3 mg
- Sodium: 1,802.5 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 0.8 g
- Protein: 1.2 g
View full nutritional breakdown of MYM Fudge Brownies calories by ingredient
Report Inappropriate Recipe
MYM Fudge Brownies
Submitted by: FARBIE1
This is from Jillian Michaels' Master Your Metabolism Cookbook. THese brownies are outrageously moist and intensely chocolatey.
Minutes to Prepare and Cook
This is from Jillian Michaels' Master Your Metabolism Cookbook. THese brownies are outrageously moist and intensely chocolatey.
Minutes to Prepare and Cook
Desserts |
Picnic |
Picnic Desserts |
Dessert |
Desserts Dessert |
Ingredients
-
Olive Oil Spray for pan
2/3 cup mild honey (preferably organic)
1/3 cup natural, unsweetened cocoa powder
1/2 cup white, whole wheat flour
1/4 tsp aluminum free baking powder
1/4 tsp baking soda
1/2 cup unsweetened applesauce
2 TBSP olive oil
1 large egg, at room temp
3/4 tsp pure vanilla extract
Directions
Makes 16 (2") brownies
Preheat oven to 350. Spray 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.
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 min. Do not overbake. Place the plan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temp for up to 3 days.)
Number of Servings: 16
Recipe submitted by SparkPeople user FARBIE1.
Number of Servings: 16
Preheat oven to 350. Spray 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.
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 min. Do not overbake. Place the plan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temp for up to 3 days.)
Number of Servings: 16
Recipe submitted by SparkPeople user FARBIE1.
Number of Servings: 16
Member Ratings For This Recipe
Bad
AMGALLAGHER1
(8/25/10)
ADVNTRGRL
(7/20/10)