Whole Grain Double Fudge Brownies
Whole Grain Double Fudge Brownies
Nutrition Facts
Nutrition per Serving
(1 brownie)
| Calories | 189 |
| Total Fat | 8g |
| Trans Fat | 0g |
| Cholesterol | 45mg |
| Sodium | 135mg |
| Dietary Fiber | 2g |
| Sugars | 23g |
| Protein | 3g |
People will never know that these deeply colored fudge brownies have a secret ingredient of squash! Plus with half the fat of regular brownies and as much fiber as a slice of wheat bread, you can feel a little better about enjoying them as a treat in your lunch.
Ingredients
1 cup packed Brown Sugar- 1/4 cup Unsalted butter
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1 tablespoon Espresso Powder
- 1 tsp Vanilla extract
- 2 large Eggs
- 1/3 cup, mashed Acorn Squash (or canned pumpkin)
- 1/2 cup Chocolate Chips
- 6 tbsp Dutch Process Cocoa
- 1/4 cup Whole wheat flour
- 1/2 cup Wheat bran
Preparation
Melt butter in a saucepan over medium heat and bring to a boil. Add the pre-cooked, pureed squash and brown sugar. Bring to a boil again and let bubble for a few minutes. Add the baking powder, espresso powder, cocoa powder, vanilla extract and salt. Let cool until tepid. Whisk in eggs. Using a blender or mini food processor, blend the wheat bran until it looks like flour. Combine wheat bran and flour. Add to the mixture, followed by the chocolate chips.
Pour into a greased 8x8 pan. Bake in a preheated 350 degree oven for 20-25 minutes. For best flavor, allow to rest 24 hours before slicing. This allows the whole wheat to soften.
Pour into a greased 8x8 pan. Bake in a preheated 350 degree oven for 20-25 minutes. For best flavor, allow to rest 24 hours before slicing. This allows the whole wheat to soften.
- Serves: 12
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