Brownies sounded good to me the other night, so I went searching online to find a recipe that was simple, but one that I could modify easily to make it healthier. I don’t buy brownie mixes at the grocery store – they are full of bad ingredients from trans fat to artificial flavors and dyes. The brownies were a hit with my family and this recipe was the result. Note: Like several of my “typical” dessert recipes on this website, it is not perfect and has ingredients that I don’t recommend eating. But, once again, it is ok to indulge every now and then.
Ready to eat my brownie!
I like these because they use oil (not butter). I substituted the all-purpose flour with whole wheat flour, and reduced the sugar and substituted flaxseed (ups the fiber content).
Ingredients
- 1/2 cup vegetable oil (use a higher quality oil like safflower or grapeseed)
- 2/3 cup sugar
- 1/3 cup flaxseed
- 1 teaspoon pure vanilla extract (do not use imitation – another artificial food)
- 2 eggs
- 1/2 cup whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (or you can use walnuts) (optional)
Instructions
- Preheat oven to 350 degrees. Grease an 8x8 inch baking pan.
- Combine the flour, cocoa, baking powder, and salt in a medium bowl. Set aside.
- Mix together oil, sugar, flaxseed, and vanilla.
- Beat in each egg.
- Gradually add flour mixture.
- Stir in chocolate chips, if desired.
- Spread batter evenly in pan. Note: it will be a little lumpy.
- Bake for 20 minutes or until brownie begins to pull away from the sides of the pan.
- Allow brownies to cool. Cut and enjoy!
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