Whole-Wheat Brownies

Collegiate Culinaire: “Better-For-You Brownies”

Let’s talk brownies. I’d be lying if I said I don’t love a good brownie, but I hate making them, mostly because I’m not good at it. The middle comes out too soft, the outer edges too hard. Let’s just say, they aren’t a piece of cake.

Maybe it’s the new “brownie pan” I bought, 11×7 inches, or maybe it’s this very healthy recipe from Woman’s Day, but something went right this time. Very, very delish! I’m taking them to my students tomorrow for our end-of-the-semester celebration. We’ll see if they approve…

1 cup (6 oz) semisweet chocolate chips

1/2 stick (1/4 cup) unsalted butter, cut up

1 cup packed light brown sugar

1 cup unsweetened applesauce

4 large egg whites

1 cup whole wheat flour

1/4 cup unsweetened cocoa powder

1/2 tsp salt

1/2 cup coarsely chopped walnuts or pecans

-Heat the oven to 350 degrees, line an 11×7 inch pan with nonstick foil (let it extend out of the pan)

-Microwave chocolate chips and butter in a large bowl, stirring every 30 seconds until melted.

-Whisk in sugar, applesauce and egg whites until mixed well. Then, stir in flour, cocoa and salt until blended.

-Spread into the prepared pan. Sprinkle nuts on top.

-Bake for 20 minutes or until a toothpick comes out clean.

-Once cooled completely, lift the brownies out of the pan by the foil. Cut and serve.

Approximately 24 brownies.

Per brownie: 118 calories, 2 g protein, 17 g carbohydrate, 1 g fiber, 6 g fat (3 g saturated fat), 5 mg cholesterol, 61 mg sodium

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