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?
- 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)
- Mix together melted butter and pumpkin.
- Add sugar and cocoa to the melted butter and pumpkin. blend well In a separate bowl beat 3 eggs well.
- Add to the rest of the mixture.
- Stir in flour and baking powder. Followed by the vanilla and lastly the chocolate chips (or nuts).
- Bake at 350 degrees for 30 minutes.