Recipe by Wild Squirrel
Although I wasn't wowed by these brownies, they are healthier than my traditional recipe. And, my two-year old likes them. I was hoping someone with a more health-conscious eating style would give them a try! I think I am too hooked on less healthy dessert recipes to appreciate them. The recipe is from the More-with-Less Cookbook, Dec. 1989 printing, p. 292.
Top Review by molizzie77
Thanks for this recipe! It's a keeper in our family, with a few crucial changes. First of all, I use honey or agave instead of molasses (did NOT care for it using the molasses--it loses its butterscotch flavor) and I cut the sugar down to 1/2 cup. I use finely chopped pecans, but I think it would be good with coconut as well. Secondly, I present it a "bar" instead of a "brownie" and my kids like it-- for a snack or even breakfast. It really is a good recipe if you don't expect it to be a dessert-like brownie.
- 1⁄4 cup margarine (I used butter)
- 1 tablespoon dark molasses
- 3⁄4 cup sugar
- 2 eggs, beaten
- 2 teaspoons vanilla
- 1⁄2 cup powdered milk, plus
- 2 tablespoons powdered milk
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup wheat germ
- 1⁄2 cup walnuts or 1⁄2 cup pecans, chopped
Directions See How It's Made
- Preheat over to 350 degrees.
- Melt the butter or margarine.
- Add the molasses, sugar, eggs, and vanilla and stir well.
- Sift in the milk powder, baking powder, and salt.
- Add wheat germ and walnuts and stir only enough to blend--no more than 20 strokes.
- Spread in greased 8X8" pan, and bake for 30 minutes.