Irresistible Brownies

I can't explain it. Sometimes I feel like I HAVE to have chocolate. Last night was one of those nights. No, I'm not on "evil". (Mr. Sideline Chef's cutesy name for Mother Nature's visit.) I'm sure the craving for brownies came about after scanning through my Flat Belly Diet! Cookbook and realizing that it was the ONLY recipe in the cookbook that I had all of the ingredients on hand to make. It was meant to happen. These brownies wanted to be made.

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.

Irresistible Brownies

Flat Belly Diet! Cookbook

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

And Action:

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:

MUFA: Walnuts

Calories: 305

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!