BROWNIES-Chewy, Fudgy & Moist -70 CAL healthIER brownies
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 70.4
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 92.2 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.2 g
- Protein: 1.0 g
View full nutritional breakdown of BROWNIES-Chewy, Fudgy & Moist -70 CAL healthIER brownies calories by ingredient
Introduction
Beets are the secret ingredient here. They add natural sweetness, beautiful color and a wonderful texture to the brownies. The texture is super moist, chewy at the edges and fudgy and the taste is rich and superb. If you put them next to the brands that have 400 calories, your taste buds will prefer the high fat, high sugar, high hydrogenated oils but this alternative satisfies my craving for decadence without the guilt associated with the full throttle alternative. I am working to replace the brown sugar content with stevia (I use the pure white powdered stevia) so if anyone tries this successfully , please let us know how it turns out by commenting. OPTIONAL ADD-INS include 1/2 cup of dates, craisins, dried cherries, walnuts or other nuts, etc. but remember to add these nutritional add-ins to your total count for the finished product. (1/2 cup of add-in divided by 20 servings) Beets are the secret ingredient here. They add natural sweetness, beautiful color and a wonderful texture to the brownies. The texture is super moist, chewy at the edges and fudgy and the taste is rich and superb. If you put them next to the brands that have 400 calories, your taste buds will prefer the high fat, high sugar, high hydrogenated oils but this alternative satisfies my craving for decadence without the guilt associated with the full throttle alternative. I am working to replace the brown sugar content with stevia (I use the pure white powdered stevia) so if anyone tries this successfully , please let us know how it turns out by commenting. OPTIONAL ADD-INS include 1/2 cup of dates, craisins, dried cherries, walnuts or other nuts, etc. but remember to add these nutritional add-ins to your total count for the finished product. (1/2 cup of add-in divided by 20 servings)Number of Servings: 20
Ingredients
-
Semisweet or Bittersweet Chocolate, 3 oz
Beet Puree, 1 cup (1 can, drained)
Dark Brown Sugar, 1/2 cup
Unsweetened cocoa Powder, 1/4 cup
I can't believe it's not butter- Mediterranean style, 2 TB
Vanilla Extract, 2 tsp
Applesauce, unsweetened, 1/4 cup OR 2 egg whites
Oat Flour ( or finely processed rolled oats), 3/4 cup
Baking Powder (aluminum free), 3/4 tsp
Sea Salt, 1/2 tsp
Directions
This recipe makes 20 pieces roughly 1.5" x .5". Can dust with powdered sugar for a pretty presentation but not necessary.
1. Preheat oven to 350F. Line a 8x8 inch baking dish with foil (overlap the top edges of your dish with the foil so you can pull the brownies out of the pan easily later) and then spray with a light film of cooking spray only 1 inch up from the bottom.
2. Melt the chocolate in a double boiler over very low heat or melt in microwave oven in a medium sized bowl. Chocolate burns easily in the microwave so start with 30 and stir every 30 until chocolate is smooth when stirred.
3. While chocolate is melting, puree your beets in a blender or food processor as smooth as you can get it. (1 can of drained cooked beets produces 1 cup of beet puree)
4. Add pureed beets to the same bowl the melted chocolate is in and mix well. Add sugar, cocoa powder, margarine, vanilla and unsweetened applesauce and whisk well till smooth and creamy.
5. Stir in the oat flour (can sub whole wheat, white or other flours), baking powder, (any optional add-ins) and salt with a wooden spoon.
6. Pour the batter into the prepared pan and bake on the center rack for 40 minutes-50 minutes depending on your oven and altitude. The brownies should spring back slightly when touched and the edges should look like they are chewy. Remove from oven to a wire rack.
7. After 10 minutes carefully lift out your foil and cover brownies with another piece of foil loosely and place in a refridgerator for 1 hour or a freezer for 20 minutes. Remove from the cooler and cut with a knife into 16 or more pieces. Remove with a flexible small spatula to a plate and dust with powdered sugar if desired. Eat when cooled completely.
Number of Servings: 20
Recipe submitted by SparkPeople user CARYNDALTON.
1. Preheat oven to 350F. Line a 8x8 inch baking dish with foil (overlap the top edges of your dish with the foil so you can pull the brownies out of the pan easily later) and then spray with a light film of cooking spray only 1 inch up from the bottom.
2. Melt the chocolate in a double boiler over very low heat or melt in microwave oven in a medium sized bowl. Chocolate burns easily in the microwave so start with 30 and stir every 30 until chocolate is smooth when stirred.
3. While chocolate is melting, puree your beets in a blender or food processor as smooth as you can get it. (1 can of drained cooked beets produces 1 cup of beet puree)
4. Add pureed beets to the same bowl the melted chocolate is in and mix well. Add sugar, cocoa powder, margarine, vanilla and unsweetened applesauce and whisk well till smooth and creamy.
5. Stir in the oat flour (can sub whole wheat, white or other flours), baking powder, (any optional add-ins) and salt with a wooden spoon.
6. Pour the batter into the prepared pan and bake on the center rack for 40 minutes-50 minutes depending on your oven and altitude. The brownies should spring back slightly when touched and the edges should look like they are chewy. Remove from oven to a wire rack.
7. After 10 minutes carefully lift out your foil and cover brownies with another piece of foil loosely and place in a refridgerator for 1 hour or a freezer for 20 minutes. Remove from the cooler and cut with a knife into 16 or more pieces. Remove with a flexible small spatula to a plate and dust with powdered sugar if desired. Eat when cooled completely.
Number of Servings: 20
Recipe submitted by SparkPeople user CARYNDALTON.