Jillian Michaels Brownies
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 82.8
- Total Fat: 2.3 g
- Cholesterol: 13.3 mg
- Sodium: 68.8 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 1.2 g
- Protein: 1.3 g
View full nutritional breakdown of Jillian Michaels Brownies calories by ingredient
Introduction
From the "master your metabolism" cookbook by Jillian Michaels.http://images.agoramedia.com/jillianmi
chaels/cms/jm08/brownies.jpg
From the "master your metabolism" cookbook by Jillian Michaels.
http://images.agoramedia.com/jillianmi
chaels/cms/jm08/brownies.jpg
Number of Servings: 16
Ingredients
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Olive oil spray for the pan
2/3 cup mild honey, such as clover or orange blossom
1/3 cup natural, unsweetened cocoa powder
1/2 cup white whole wheat flour
1/4 teaspoon aluminum free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
2 tablespoons olive oil
1 large egg, at room temperature
3/4 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Spray an 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 cocoa and stir with a fork until well combined. Let cool to room temperature.
Meanwhile, 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 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 minutes. Do not overbake. Place the pan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temperature for up to 3 days)
Number of Servings: 16
Recipe submitted by SparkPeople user DLR18754.
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 cocoa and stir with a fork until well combined. Let cool to room temperature.
Meanwhile, 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 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 minutes. Do not overbake. Place the pan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temperature for up to 3 days)
Number of Servings: 16
Recipe submitted by SparkPeople user DLR18754.