Who doesn't LOVE brownies? Chocolate-y, crumbly outside, chewy-ewwie-gooey inside.... and so-so sinfully decadent.... I mean, full of calories.
So, how can you have your favourite chocolate snack and NOT feel guilty after? Easy. Makeover your recipe.
With a few small changes you can cut the calorie count considerably and still get the fix you were looking for.
Today, I'm going to show you how I made over this recipe, from BAKER'S Chocolate and Kraft Canada. The original recipe calls for a large amount of both butter and sugar. By cutting these two ingredients down and adding one other thing, you can save yourself from indiscretion.
Here we go.
Julie's Skinny-ish Brownies
4 squares Baker's Semi-sweet Chocolate
1 tbsp Becel Salt-Free Margarine
1/4-1/2 cup sugar
1 ripe mashed banana (or 1 Motts snack cup unsweetened applesauce)
3 whole eggs (or 1 whole and 4 egg whites if you have cholesterol issues)
1 cup flour (white, whole wheat or nutri-blend)
Melt chocolate and margarine in microwave for 1-2 minutes, stir til chocolate is free from lumps. Add eggs, vanilla and banana and mix well. Add flour and stir til combined. If you're not totally counting every calorie, fold in a bunch of chocolate chips too, maybe about a half cup ;)
Pour into a 13x9 greased foil-lined baking dish. Bake for 25-35 minutes in a preheated 350 degree oven. Test the brownie to make sure they're done by inserting a knife or toothpick.... you know the drill.
They should resemble something like this....
Judging by the 'oohs and ahs' I got from the family, I'd say they were a hit. The banana adds a bit of flavour that melds well with the chocolate and gives that extra hit of sweetness. Hope you like them too!
Have a fantastically fudge-y day ;)