Brownies don't make an appearance in our house often for one reason and one reason only... I have NO willpower when a pan of hot-out-of-the-oven brownies are made. I will eat the entire pan without shame. I knowingly make brownies with the understanding that I will be throwing all of my sweat sessions and "diet" plans out the window. I self sabotage willingly. Shamelessly.
"These are diet brownies so I can feel less guilty about eating the entire pan," I tell Mr. Sideline Chef.
"Will you at least save me these two brownies?" He says pointing to the last two brownies in the last row before I went back for them.
Sure enough, this morning the evidence of the empty brownie pan sits on the counter with only the crumbs and knife left and my jeans a little bit tighter in the waist. Worth every bite.
Makes 8 Servings
Stars of the Show:
- 1/2 cup unbleached all-purpose flour
- 1/2 cup unsweetened cocoa, sifted if lumpy
- 1/4 tsp baking powder
- 1/8 tsp salt
- 2/3 cup packed dark brown sugar
- 1/4 cup canola oil
- 1 large egg and 1 large egg white
- 1 tsp vanilla extract
- 1/4 cup miniature semisweet chocolate chips
- 1 cup chopped walnuts
Preheat oven to 350 degrees. Coat an 8"x8" or 9"x9" baking pan with cooking spray.
Combine the flour, cocoa, baking powder, and salt in a large bowl.
Combine the brown sugar, oil, egg and egg white, and vanilla extract in a small bowl. Whisk until smooth. Pour into the flour mixture and stir until blended. Stir in the chocolate chips and walnuts. The batter will be stiff.
Spread the batter in a thin layer in the baking pan. Bake for 20 to 22 minutes or until the edges are firm and a toothpick inserted in the middle comes out clean with a few moist crumbs. Place pan on a rack to cool. Cut into 8 bars.
Nutritional Information Per Serving:
Protein: 5 g
Carbohydrates: 31 g
Fat: 22 g
Saturated Fat: 2 g
Cholesterol: 26 mg
Sodium: 73 mg
Fiber: 2 g
Be sure to check out my giveaway for a 12 pack of Element Bars!