Saturday, June 25, 2011

Guilt-free fudgy brownies

Chocolate and I have always had a love/hate relationship.  I adore chocolate!  The problem is I don't know when to stop eating chocolate.  Well that is a raunchy excuse because I do know WHEN to stop I just choose NOT to stop when I should.  Since it is important to enjoy a treat from time to time, discipline with portion control is one of those things I am working on.  Making sure that I am indulging in treats that are made with quality ingredients allows me to enjoy without feeling too guilty.  I found a wonderful brownie recipe some time back and have adapted it to better suit an anti-inflammatory eating plan.  I have changed the amount of butter by cutting it in half and substitute olive oil for the other half.  I have replaced the semi-sweet chocolate chips and cocoa for dark chocolate chips and cocoa.  There is no white sugar in this recipe so that is a healthy plus.  Just a bit of a side note, I tried to add only half the chocolate chips once and the brownies did not turn out very well.  I recommend using the entire 2 cups of chocolate chips. 

These brownies are so delicious, moist, and super easy to whip up in no time at all.  If you are a fan of box brownie mix, I do believe this recipe will cure you of that.  These are pure dark chocolate indulgence and worth every bite.  Enjoy!

Fudgy Brownies

1/2 cup butter
1/2 cup olive oil
2 cups organic brown sugar
3/4 cup dark chocolate cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon espresso powder
2 teaspoons vanilla
3/4 cup All Whites liquid egg whites
1 1/2 cups whole wheat flour
2 cups dark chocolate chips

Melt the butter and add the olive oil.  Stir in the brown sugar.  Stir in the cocoa, baking powder, salt, espresso powder and vanilla.  Add the egg whites and beat until smooth.  Add the flour and stir until smooth.  Stir in the dark chocolate chips. 

Spoon the batter into a 9 X 13 greased pan.  Bake at 350 degrees for 25 minutes or until done.  Check to see if the brownies are done by poking a toothpick in the center.  It should be a bit gooey but not raw.  Remove from oven and place on a cooling rack.