Fudgy or Cakey? Move over that debate…. Now we are talking of healthy or delicious? I say why not both!
When I was invited by Raya of MuslimMommyUSA for a recipe swap challenge for a healthy brownie recipe, I tried to think outside the cake mix box and ways to reduce all the processed excesses from the traditional recipe to come up with my own healthy version. Here’s how it went:
The Original Traditional Recipe:
1 cup unsalted butter, melted
2 3/4 cups white sugar
1/4 cup brown sugar
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
Preheat oven 350 F (175 C). Prep square or rectangular pan with parchment paper. Mix wet ingredients in a large bowl. Mix dry ingredients in medium bowl. Mix dry ingredients – 1/2 at a time – to wet ingredients until fully incorporated. Pour into 13×9 pan, and bake in center of oven for 30 – 45 minutes. Knife should come out with crumbs and not fully clean.
So what did I do with it?
I didn’t calculate the calories in here as I don’t think health is a number. For me healthy food has always meant wholesome, as unprocessed as possible and as close to nature as it can get. Here is why you should make my healthier version:
- Zero refined sugar. All the sweetness required is present thanks to super sweet dates.
- Made from whole grains including finger millet (raagi) flour which is high in protein, calcium, minerals and whatnot. And it gives a nice even brownier(?) color.
- Contains half the butter and eggs as the original recipe, as they are not as bad as you are made to believe. They are natural wholesome ingredients, good for you in moderation. NOTE: For a fully vegan recipe. Here’s the replacement.
1/2 cup extra applesauce for the butter
2 tbsp flaxseed meal mixed with 5 tbsp water (beat and leave aside for 10 mins.) for replacing the eggs.
- Tastes just as good while satisfying your brownie cravings and your nagging conscience.