>> Tuesday, November 29, 2011
In addition to the Apple-Cinnamon Butternut Squash Soup and Cranberry-Persimmon Sauce we made for Thanksgiving, we served up these rich, dense brownie bites. But their texture/taste is deceiving -- they are made with a healthy dose of carrot puree!
OK. They also have a lot of chocolate and sugar in them. But I consider any addition of veggies a move in the right direction.
HEALTHY BROWNIE BITES
What you'll need . . .
- 4 tablespoons canola oil
- 2/3 cup unsweetened cocoa powder
- 1/2 cup whole wheat flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 2/3 cup carrot puree
- 1 egg
- 1 1/2 teaspoons vanilla extract
- Handful or two chocolate chips
Method . . .
- Preheat your oven to 350 degrees F. Lightly grease an 8 x 8 inch baking pan. Set aside.
- In a large bowl, whisk together the canola oil, sugar, puree, egg, and vanilla extract.
- In another bowl, combine the cocoa powder, flour, baking powder, and salt.
- Add the dry ingredients to the wet and mix until well combined. Fold in the chocolate chips.
- Pour batter into prepared pan and bake for 25 minutes. Final texture is very dense, moist, and fudge-y.
- Cut into bite-sized pieces. Or, really, in any way you like! Regardless, they'll go fast.
We're still getting into the groove over here with Baby Ada. For two people who thrive on scheduling life . . . it's been quite an adjustment. No two days are the same.
But I've been told we'll find our way eventually!
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