Brownies Get a Makeover

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brownies recipe has 12 the fat and more fiber than traditional recipes but the same great chocolatey taste

I have been trying over the last few years to makes sure that even the treats I feed my family have some nutritional benefits.  I have played with recipes taking out harmful fats, adding in fiber and even sneaking in a bit of extra  fruit of vegetables when possible.

One such recipe is our families favorite brownie recipe.I wanted a brownie that tasted just as good as my families favorite but had more nutrients and fiber and less fat.

I have messed with various low fat to no fat alternatives and finally found a 50% reduction in butter worked best. I have tried replacing that 50% with yogurt, applesauce and finally pumpkin.

I also found that replacing all the flour from unbleached white to white whole wheat, works without any taste difference.

By replacing 1/2 cup of butter with 1/2 cup of pumpkin you are saving 772 calories (for the entire pan)  and adding  in vitamins E, C, A and K, magnesium, copper, potassium and iron (see this article for more details)

By replacing white flour with white whole wheat flour adds 4.5 times the amount of fiber as using unbleached white flour as well as increasing the amount of antioxidants, essential minerals and vitamins.

Sure there is still a lot of sugar in this recipe but it is treat and not a meal nor a main snack of the day, and hey we all deserve a treat now and then.

How about you? Have you ever given one of your families favorite treats a makeover?

Love chocolate? Follow my Chocolate board on Pinterest.

Brownies Get a Make Over
 
Ingredients
  • ½ cup melted butter
  • ½ cup canned pumpkin
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • ¾ cup cocoa
  • 3 large eggs
  • 1 cup white whole wheat flour
  • 1½ tsp vanilla
  • 1 cup chocolate chips
  • (replace chocolate chips with walnuts if your family likes them as they would add in omega’s and protein)
Instructions
  1. Mix together melted butter and pumpkin.
  2. Add sugar and cocoa to the melted butter and pumpkin. blend well In a separate bowl beat 3 eggs well.
  3. Add to the rest of the mixture.
  4. Stir in flour and baking powder. Followed by the vanilla and lastly the chocolate chips (or nuts).
  5. Bake at 350 degrees for 30 minutes.

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Comments

  1. I love healthy takes on traditional recipes and use whole wheat flour as much as I can. I’ve never tried using canned pumpkin in a brownie recipe, though. I hope mine turn out as pretty as yours!

    • Victoria says:

      I was surprised by the pumpkin too but I found it worked better than any other fat substitution it also works great in waffles. You cannot taste it at all I promise, because my kids are picky eaters and if they tasted it they would let me know.

  2. I use applesauce (but I will definately try the pumpkin!) which also adds sweetness. I reduce sugar by 1/2 to 3/4 (ie. 1 cup would be just over 1/2 cup). I am trying to get away from wheat flour, so maybe almond flour, quinoa flour, rice flour…and there are so many others! would be something you might consider. I love brownies and I must try these!!

  3. Hi ! I am guessing that the pan size is an 8 x 8 or 9 x 9.
    Mmm… this sounds really good. I like that pumpkin is used instead of applesauce — beta carotene and fiber. I do want to try these very soon.

Trackbacks

  1. […] I was craving a chocolate indulgence. I decided to fulfill the craving with brownies. I used my altered family recipe but, this time instead of replacing half the butter with apple sauce I used low fat vanilla yogurt […]

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