Double Chocolate Healthy Brownies

For the deep dark chocolate lover in you... go ahead and enjoy them!

These brownies are sooooooooooooooo awesome right out of the oven. Once they've cooled of, I even like to warm them up in the microwave for 10 seconds- real decadent and healthy and moist because of the low fat yogurt... I love tricks like that.

 

Double-Chocolate Brownies (adapted from http://www.foodnetwork.com/recipes/ellie-krieger/ellie-kriegers-double-chocolate-brownies-recipe/index.html)

Ingredients:

6 ounces bittersweet chocolate, coarsely chopped

2 tablespoons unsalted butter

1 cup whole-grain pastry flour (or 1/2 cup each whole-wheat and all-purpose flours)

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

1/4 teaspoon baking soda

4 large eggs

1 cup packed light brown sugar

1/2 cup plain low-fat yogurt

1/4 cup canola oil

2 teaspoons vanilla extract

3/4 cup chopped walnuts (optional- but I would say you have to have them, they just make them pop) 

Directions:

Preheat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

Melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; do not let the bottom of the bowl touch the water.

Whisk the flour, cocoa, salt and baking soda in a medium bowl. In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil and vanilla and whisk to combine. Whisk in the melted chocolate mixture until blended. Add the dry ingredients and mix until just moistened.

Spread the batter in the prepared pan and sprinkle with walnuts, if desired. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a rack before slicing.

Makes 28 brownies, nutritional information per brownie (with nuts)

Calories 137, fat 8g, carbs 15g, protein 3g, fibre 1g

Oatmeal Raspberry Almond Bars ... shared with many

I made a big batch of these squares and loved everyone's comments. I brought them to work (more details on that), brought them to my sister's and shared them on Scrapbooking Night. They were a hit! It's not a 'low fat' recipe, but I cut the squares small enough that you could enjoy one as a snack.

Raspberry Almond Bars (adapted from http://www.robinhood.ca/Recipe-details.aspx?rid=2716)

Ingredients:

1 1/2 cups (375 mL) ROBIN HOOD® or OLD MILL® Oats

1 1/2 cups (375 mL) ROBIN HOOD® All Purpose Whole Wheat Flour

1 tsp (5 mL) baking powder

1/4 tsp (1 mL) salt

1 cup (250 mL) brown sugar, packed

3/4 cup (175 mL) butter, melted

3/4 cup Raspberry Jam ( I used the Triple Fruit, no sugar added)

1/2 cup (125 mL) sliced almonds

 Directions:

1. COMBINE flour, baking powder, salt and brown sugar in mixing bowl. Stir well to blend. Stir in oats. Stir in melted butter.

2. PRESS about 2/3 of crumb mixture into lightly greased 9" x 9" (3.5 L) cake pan. Spread with raspberry jam.

3. ADD almonds to remaining crumb mixture and sprinkle over jam. Pat down lightly.

4. BAKE at 350 F for 25-30 minutes or until golden. Cool. Cut into bars. Just before serving, sprinkle with icing sugar, if desired.

I cut them into 49 little squares (7 x 7) because these are not low fat, but filled with whole wheat and oats.

Nutritional Information per square: 76 calories, 10g carbs, 4g fat, 1g protein, 1g fibre, 1 g sugar

3 weeks after giving birth, my incredible sister invited me for lunch- impressive, right?  I am so grateful that I work only 5 minutes from her home. She had made this little spread for us, so I brought some of these yummy squares to say thank you!

Stephanie wasn't in the mood for lunch, so she just napped.

Well, I couldn't go visit without hugging and kissing her... it was so hard to leave and go back to work after lunch. The only form of comfort was that I had her little baby smell (a combination diaper wipes and Ivory Snow) all over me when I was back at work.