Prep 10 mins
Cook 25 mins
This recipe is adapted from "The Omega Diet," which is an excellent book on nutrition. These brownies don't taste "lowfat" or "healthy," yet they have essential fatty acids from the canola oil and walnuts. I have made these in an 8x8 pan, by simply cooking the brownies for a slightly shorter time. I usually use a little less than 1/2 c. of flour to make the brownies fudgier. Brownies without the guilt!
- 2 ounces unsweetened baking chocolate
- 2 tablespoons butter
- 3 tablespoons canola oil
- 2 eggs
- 3⁄4 cup white sugar
- 1⁄2 cup all-purpose white flour (or a little less for more fudgy brownies)
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon vanilla
- 1⁄3 cup chopped walnuts (optional)
- In a microwave-safe bowl, put butter, chocolate and oil.
- Melt in microwave (approx. 2 minutes on High); set aside.
- In medium bowl, beat eggs as you gradually add sugar.
- Stir in remaining ingredients, including chocolate mixture.
- Spoon batter into 6x8-inch pan that has been lightly greased; bake at 325°F for 25 minutes or until done (center should be slightly soft).
- Let cool and cut into squares to serve.
Not a bad alternative to a less healthy option. Very brownie-like and a good way to satisfy a sweet tooth. Just lacks the substance of a "real" brownie.
While I wouldn't necessarily call these healthy, they certainly have less fat than many other brownie recipes. I omitted the nuts but otherwise left the recipe as written. These are fudgy and very nice. Good basic brownies without a pound of butter.
Disapointed anyone would call this healthy! 10.9g fat and 40 mg of Cholesterol is NOT healthy. Recommend substituting Eggbeaters, Promise, Splenda and half whole wheat flour to be more healthy