Great Healthy Brownie Recipe

I don’t know about you, but I love moist, warm, delicious brownies. They also happen to be my husband’s favorite dessert. After a very tedious week for both of us, and much repair to our home that has been beaten down from this tremendously long winter, I decided to bake brownies to say “thank you” to my husband for his intelligent handy work around the house. For me it’s a big deal to bake because I am not much of a baker–I’m a cook–and a writer! But brownies are one baked good I bake well. However, I decided to make these brownies with a twist–a healthy twist. I didn’t want us to be gorging over these scrumptious brownies and then feel horribly guilty the next day for eating a not so healthy dessert.

Here is my take on the traditional brownie….guilt free (almost):

Dry ingredients

2 tbsp. Milled Flaxseed (Spectrum Organic)

1/4 cup whole wheat pastry flour

1/4 tsp salt

1/3 cup unsweetened cocoa powder

3/4 cup Turbinado sugar

3/4 cup semi-sweet chocolate chips

Wet ingredients

1 tsp vanilla extract

2 eggs

2  (generous) tbsp. melted smart balance low sodium butter

1/4 cup Smart Balance Vegetable Oil


Pre-heat oven to 350 degrees.

Mix all the dry ingredients first, and combine with a wooden spoon. Add melted butter, vanilla extract and vegetable oil and combine until well mixed. At this point, your brownie mix will look like chocolaty dough. Add your eggs and mix until it turns into a wet paste. It should be slightly runny and thick. Make sure the chocolate chips are well dispersed throughout the mixture.

Pour your mixture into an 8×8 prepped baking dish (spray dish before pouring mixture) and bake at 350 for 24 minutes. Use a toothpick or fork to poke your brownies. If your utensil comes out clean, the brownies are done. Note: Due to ingredients, these brownies will not rise as much as traditional brownie mixture, and that’s ok:)

Let them set for five minutes and then cut into little squares. Cover with plastic wrap until serving. Do not put in the fridge, as they will harden; best left covered and on the counter until serving. These brownies will taste slightly nutty, grainy, and oh so chocolaty with no cholesterol, and very little guilt! 20150303_125747

Happy baking.

Published by smtraphagen

SM Traphagen is a writer and novelist. Her works have appeared on, Accounting Today Magazine, St. Reds Magazine, The Culture-ist Magazine, Buffalo Healthy Living Magazine, among others. With a fiction novel written, the hope is to expand the world of fiction in fun and creative ways. Her love of writing fiction and food have culminated in a website that blends the two, including Digestion Suggestion and Untold Shorties.

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