Post by Karin on Sept 16, 2008 7:59:11 GMT -5
I modified this recipe from an original recipe published in Oxygen Magazine.
INGREDIENTS:
2 to 2 ½ cups Splenda (original recipe called for 1 ¼ cup Splenda, but the prunes left too much of a bitter after-taste-trust me)
1 cup all purpose, unbleached flour
¾ cup cocoa powder, sifted
1/3 cup Vanilla Isolated Whey Protein Powder (I PREFER CytoSport Complete Whey-Vanilla)
2 TBSP semi-sweet mini-morsels, or chopped regular sized morsels (I prefer Milk Chocolate)
1 tsp baking powder
½ tsp baking soda
1/3 cup chopped walnuts, or preferred nuts (optional) (you can reserve a TBSP or so to top the batter in the pan prior to baking)
2 egg whites
2 cups of baby food prunes with apple puree (I RECOMMEND 4 packs of Gerber Baby Prunes and 2 jars of Mom’s Organic Choice Apple Sauce)
¾ cup Dannon Fat-Free Plain Yogurt-*use Vanilla if possible* (using a high protein Greek Yogurt could cause the brownies to become tough)
2 TBSP fat-free milk
2tsp vanilla extract (add an extra 2-3 tsp if using plain yogurt)
INSTRUCTIONS:
1. Preheat oven to 350*.
2. In a large bowl, mix Splenda, flour, cocoa powder, protein powder, 1 TBSP morsels, baking powder, baking soda, and chopped walnuts.
3. In another bowl, mix egg whites, prunes with apple puree (or similar), vanilla yogurt, fat-free milk, and vanilla extract.
4. Slowly add dry mixture into wet mixture and blend thoroughly using spatula.
5. Spray an 8x8 baking pan with nonstick cooking spray and pour mixture into pan.
6. Top mixture evenly with remaining 1 TBSP morsels and any remaining walnuts.
7. Bake in 350* oven for 40-45 minutes (check brownies with toothpick for doneness; they may need up to 50-60 minutes in some ovens)
8. Cool and cut brownies.
9. You MUST let the brownies sit OVERNIGHT in order to remove bitterness and to provide optimal flavor. Failure to do so will result in a bitter, bland, and awful brownie!
10. Store brownies in an airtight container.
*Use of other ingredients/brands MIGHT alter the taste/texture as well as the nutritional content.
**Oven times may vary. Glass pans take longer to cook the food. Metal pans will cook food faster. Keep an eye on the brownies.
***Brownies are done when a toothpick or thin knife is inserted into the center and comes out with minimal crumbs. I prefer to slightly undercook the brownies in the oven, as they will continue to cook once removed and I also prefer a more fudgy brownie.
Makes 9 large, thick brownies
Per Brownie: 194.81 calories, 9.57 grams protein, 29.20 grams carbohydrates, 3.21 grams fiber, 4.49 grams fat, 166.81 mg sodium.
INGREDIENTS:
2 to 2 ½ cups Splenda (original recipe called for 1 ¼ cup Splenda, but the prunes left too much of a bitter after-taste-trust me)
1 cup all purpose, unbleached flour
¾ cup cocoa powder, sifted
1/3 cup Vanilla Isolated Whey Protein Powder (I PREFER CytoSport Complete Whey-Vanilla)
2 TBSP semi-sweet mini-morsels, or chopped regular sized morsels (I prefer Milk Chocolate)
1 tsp baking powder
½ tsp baking soda
1/3 cup chopped walnuts, or preferred nuts (optional) (you can reserve a TBSP or so to top the batter in the pan prior to baking)
2 egg whites
2 cups of baby food prunes with apple puree (I RECOMMEND 4 packs of Gerber Baby Prunes and 2 jars of Mom’s Organic Choice Apple Sauce)
¾ cup Dannon Fat-Free Plain Yogurt-*use Vanilla if possible* (using a high protein Greek Yogurt could cause the brownies to become tough)
2 TBSP fat-free milk
2tsp vanilla extract (add an extra 2-3 tsp if using plain yogurt)
INSTRUCTIONS:
1. Preheat oven to 350*.
2. In a large bowl, mix Splenda, flour, cocoa powder, protein powder, 1 TBSP morsels, baking powder, baking soda, and chopped walnuts.
3. In another bowl, mix egg whites, prunes with apple puree (or similar), vanilla yogurt, fat-free milk, and vanilla extract.
4. Slowly add dry mixture into wet mixture and blend thoroughly using spatula.
5. Spray an 8x8 baking pan with nonstick cooking spray and pour mixture into pan.
6. Top mixture evenly with remaining 1 TBSP morsels and any remaining walnuts.
7. Bake in 350* oven for 40-45 minutes (check brownies with toothpick for doneness; they may need up to 50-60 minutes in some ovens)
8. Cool and cut brownies.
9. You MUST let the brownies sit OVERNIGHT in order to remove bitterness and to provide optimal flavor. Failure to do so will result in a bitter, bland, and awful brownie!
10. Store brownies in an airtight container.
*Use of other ingredients/brands MIGHT alter the taste/texture as well as the nutritional content.
**Oven times may vary. Glass pans take longer to cook the food. Metal pans will cook food faster. Keep an eye on the brownies.
***Brownies are done when a toothpick or thin knife is inserted into the center and comes out with minimal crumbs. I prefer to slightly undercook the brownies in the oven, as they will continue to cook once removed and I also prefer a more fudgy brownie.
Makes 9 large, thick brownies
Per Brownie: 194.81 calories, 9.57 grams protein, 29.20 grams carbohydrates, 3.21 grams fiber, 4.49 grams fat, 166.81 mg sodium.