January 27, 2011 at 12:14 pm , by Sonia Harmon
Who’s ever heard of a healthy brownie? Not me—at least not one that tastes good—until I saw this recipe in our February issue for “Brownies Made Healthier.” I love baking, and most of my favorite recipes include more butter and sugar than I’d like to admit, so I knew I had to give this whole healthy brownie thing a shot.
The ingredients certainly surprised me. The health boost mainly comes from a few sneaky ingredient swaps, including squash and olive oil instead of butter and whole wheat flour instead of all-purpose flour. As for the recipe itself—it was a piece of cake! (Or brownie?) The only trouble I ran into was defrosting the squash. I forgot to leave it in the fridge that morning so it could defrost while I was at work, but if it weren’t for that little hiccup the prep probably would have taken me only about 5 to 10 minutes. Next, the brownie batter went into the oven at 350 degrees for 23 minutes.
I’m not sure if it was just my oven, but I ended up having to bake the brownies for another 6 or 7 minutes. (Hence the stab marks from my butter knife in the middle of the pan—whoops, I had no toothpicks handy!) After the brownies cooled I used a small strainer to dust confectioner’s sugar on top.
The verdict: delicious! The brownies were a hit with my friends and coworkers. And truthfully, you could probably get more than 12 servings out of the pan. Each bite is packed with lots of chocolate, and the texture was a little more like fudge than a typical brownie. So if you love chocolate, and you want to bake brownies with a little less guilt, this recipe is definitely for you!
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