FUDGY BROWNIES. Need I say more???

Tonight was a chocolate sort of night again. It was Jillian’s fault. I checked my email this evening and I get a recipe for Fudgy Brownies that I just HAD to try.


I made a few adjustments to mine but I will give you the recipe that was in the email. It goes as follows…

Fudgy Brownies


  • Olive oil cooking spray
  • 2/3 cup mild honey, such as clover or orange blossom
  • 1/3 cup natural, unsweetened cocoa powder
  • 1/2 cup white whole-wheat flour
  • 1/4 teaspoon aluminum-free baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened applesauce (I made my own applesauce with just one apple, cinnamon, and some water.)  
  • 2 tablespoons olive oil
  • 1 large egg, at room temperature (I used Egg Beaters)
  • 3/4 teaspoon pure vanilla extract


Preheat the oven to 350°F. Spray an 8-inch square pan with olive oil. 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

Note: I also decided to make my brownies in a muffin pan and measure out an exact amount for each cup to get a more exact calorie count. I used a 12 cup muffin pan so my brownies are about 109 calories each with using the egg substitute. If you make it like Jillian’s recipe into six brownies they are only 86 each. If you used a mini muffin pan you would probably have the same calorie count as the original recipe.  

These brownies were VERY good, they had a great texture and is really something that makes a good after dinner snack when you are having a sweet attack without putting you in a sugar coma or busting up your calorie allowance for the day.

My four year old ate one and did not even know the difference between those brownies and the unhealthy ones that I used to make for us. :) What a great way for me to give him something he wants while giving him healthy choices. And that makes me a HAPPY MOM.

Kid Approved!!

That is really all I wanted to share for today. I hope everyone has a lovely evening!



A Sweet Fact

We’ve all heard about how certain foods like red wine and dark chocolate can be beneficial for your health when eaten in small amounts. But what about natural cocoa powder? In its natural (un-alkalized) state, unsweetened cocoa powder is high in iron, magnesium, potassium and copper. It also contains high levels of the flavonoid flavan-3-ol, which has some serious antioxidant properties and has been shown to benefit cardiovascular health. In fact, cocoa powder in particular has a higher concentration of these polyphenols than regular dark chocolate! How’s that for food for thought?


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