Friday, November 30, 2012


I receive Jillian Michaels' "Losing It" news letter and one that I received this week had this recipe in it. Looks yummy - and is one that I will be trying soon. Hmm... Maybe tomorrow. I think I have all the ingredients on-hand. I'm babysitting my favorite Little Miss and I'm sure she'd enjoy "helping" me. I use that term loosely; she's two.

Anyway...Here's the recipe:


cooking spray, olive oil-flavored
for the pan
2/3 cup(s) honey
mild, such as clover or orange blossom
1/3 cup(s) cocoa powder, unsweetened
1/2 cup(s) flour, white whole-wheat
1/4 teaspoon baking powder
(*recipe calls for aluminum-free)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup(s) applesauce, unsweetened
2 tablespoon oil, olive
1 large egg(s) at room temperature
3/4 teaspoon vanilla extract


    Preheat the oven to 350°F. Spray an 8-inch square pan with olive oil. Set aside.
    Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.
    Meanwhile, in a small bowl, place the flour, baking powder, baking soda, and salt. Whisk until well combined.
    In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey- cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.
    Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temperature for up to 3 days.) Makes 16 (2-inch) brownies.

    And the nutritional info:

    Nutritional Information Amount Per Serving

    Total Fat2.2g
    Saturated Fat-
    Dietary Fiber-

    This is the website for the recipe; credit

    When I make these, I'll be sure to share my experience.... Maybe even in some pictures


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