A friend of mine wondered if there was some sort of healthier chocolate cake or brownie recipe out there. She was craving chocolate, but is trying to eat a little healthier. Let’s be honest, no dessert, well no dessert worth calling dessert, can ever be called healthy. If you want a healthy dessert, have a bowl of fruit. Anyway, I wanted to try and make a healthier version of brownies. Something with a little less fat, a little less sugar and add some whole wheat. I went for it. I looked at a few recipes online to get some ideas of ways to make brownies using only 1 bowl, but also to get some ideas on what low fat ingredients can go into brownies to keep them moist. Sour cream, perfect.
Sometimes I bake things and no one wants seconds. I try to just chalk it up to the fact that they are probably trying to be good and only eat one. But maybe it tasted like poop and I am just too biased to tell. Even though these brownies have a label as ‘healthy-er’ everyone took some home. I didn’t even have to prompt them to take them home. They all asked if it would be okay to take some home. I made them for for Jaclyn’s birthday. Her birthday fell on the same night as bible study, and she still came. Commitment, with a capital C.
The texture. Brownies generally fall into 2 categories: cake like or fudgy. These are more on the cakey side. They are still denser then cake, but definitely not fudgy. I just thought I would throw that in there so you can anticipate what you might bake.
Makes 24 smaller brownies, 20 medium, or 16 large brownies
1 cup whole wheat flour
3/4 cup all purpose flour
1 cup unsweetened coco powder
1 tsp baking powder
1/2 tsp salt
2 tsp instant coffee granules
4 tsp vanilla extract
1 3/4 cup sugar
1/2 cup vegetable oil
3/4 cup light sour cream
1 cup chocolate chunks, optional
Preheat the oven to 350 degrees. Grease a 9 x 13 inch glass or metal pan.
In a large bowl mix the eggs, oil, sugar, sour cream, coffee granules, and vanilla extract.
In another bowl sift the flours, baking powder, salt and coco powder together. Add the dry mixture to the wet mixture. I used a whisk and mixed it for about 2 minutes. I made sure every little bit was mixed together.
Pour into the pan, sprinkle with the chocolate chunks and bake for about 45 minutes. Until a knife inserted comes out almost completely clean.
* I find that with brownies if I let them bake until the knife comes out clean, then they start to burn and get dry. So I take them out just before that and let them cool in the pan. the cooling time in the pan allows whatever isn’t completely set in the middle to sort of continue baking. At least that is the case with this brownie recipe.
Cool in the pan then invert onto a wire rack. I then re-invert it onto a cutting board and cut the brownies into squares. This is the only brownie recipe I have made where the entire pan will flip out of the pan easily and not fall apart.