- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 199.5
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 139.0 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 1.6 g
- Protein: 2.1 g
Double Chocolate banana-walnut browniesSubmitted by: CCKELLY3
IntroductionWanting my brownie but a bit lighter, by replacing whole egg with egg beaters, and cutting 1/3 cup of oil called for down to 1 Tablespoon and mashed banana. Also added chunks of banana and walnut, to make them rich but with healthier ingredients. Wanting my brownie but a bit lighter, by replacing whole egg with egg beaters, and cutting 1/3 cup of oil called for down to 1 Tablespoon and mashed banana. Also added chunks of banana and walnut, to make them rich but with healthier ingredients.
1 box of Ghiradelli Double Chocolate Brownies, permium mix.
1/3 cup water
1/4 cup egg beaters
1 Tablespoon olive oil (I used coconut oil)
2 medium sized bananas
1/2 of one mashed, the rest chopped into chunks to stir into batter
1/2 cup (approx 65g) chopped walnuts
1/4-1/2 teaspoon oil to grease the pan
1. Make the brownie mix according to directions except replace most of the 1/3 cup oil with 1/4 cup (about half a medium sized banana) mashed, very ripe banana and a little water to get a paste and 1 Tablespoon healthy oil, stirred together. Also, use 1/4 cup egg beaters (or other brand) in place of the 1 egg.
2. Chop up 1 1/2 medium bananas into 1" thick circles. Then chop in half. Use a 1/2 cup of chopped walnuts, instead of the full cup the box suggests.
3. I find these bake best in the bigger sized pan reccommended, otherwise they don't tend to cook fully in the center in the 8"x8" sized pan.
Number of Servings: 16
Recipe submitted by SparkPeople user CCKELLY3.