I love chocolate! Really, I have an insane love affair with chocolate. The gooey, sweet, dark chocolate - something like you would find in a warm just-out-of-the-oven brownie! Chocolate is heaven!
But what to do about my chocolate love affair? Give it up? I think not! So on a hunt I went to find a brownie with less sugar. Yes, you can buy a box of Pillsbury Sugar-Free brownie mix, and I have. They are not bad. But I wanted something more.
And I found it! Jillian Michaels's Ultimate Healthy Brownie! Following Jillian's recipe the brownies come are 86.2 calories a brownie. I threw a 1/4 cup of mini choclate chips into the batter to get that extra gooey, melty, chocolatey feel and taste so my browies are just under 100 calories per brownie. Yes they have sugar, but less than a brownie from a more traditonal recipe.
- Pam Baking cooking spray
- 2/3 cup mild honey, such as clover or orange blossom
- 1/3 cups natural, unsweetened cocoa powder
- 1/2 cup white whole-wheat flour
- 1/4 teaspoon 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
Preheat the oven to 350°F. Spray an 8-inch square pan with Pam Baking spray. 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.
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 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 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.)
Makes 16 (2-inch) brownies
Cut, serve, and enjoy! And yes, they keep beautifully in an air-tight container.
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