Delicious Chocolaty Walnut Brownies Recipe

by Patrice on October 13, 2011 · 0 comments

in Recipes

Chocolaty Walnut Brownies Recipe

The words healthy and chocolate really can go together in the same sentence. What would you say if you and your kids could enjoy homemade brownies topped off with ice cream and consider it a nutritious snack? For the single mom who enjoys the rich flavor of a chocolate desert as much as her kids do, this recipe for Chocolaty Walnut Brownies might become a well-used family heirloom in the years to come.

These brownies not only taste fudgy, but have 86% less fat than the normal homemade brownies. They also have 56 per cent less sugar. Add it all up and it means 35% fewer calories. Make it extra special knowing that you can afford to add a half cup of low fat ice cream to your treat and enjoy a brownie and ice cream dessert while adding only about 400 calories to your daily intake.

One of the tricks in these chocolaty brownies is to replace the butter with canola oil to reduce the amount of saturated fats. The semisweet chocolate chips and cocoa powder will make it impossible for you to notice as you enjoy the homemade goodness of the crunchy bars.

Ingredients for Chocolaty Walnut Brownies

  • 1 cup chopped walnuts
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp. baking powder
  • 1/8 tsp. salt
  • 2/3 cup dark brown sugar
  • 1/4 cup canola oil
  • 1 large egg plus 1 large egg white
  • 1 tsp. vanilla extract
  • 1/4 cup mini semisweet chocolate chips

 

Directions

Use cooking spray to coat a 9”by 9” or 8” by 8” baking pan.

Let the oven heat up to 350 degrees F while you’re mixing the ingredients.

Chop the walnuts if necessary and set aside.

Sift the unsweetened cocoa powder into a large mixing bowl.

Add flour, salt and baking powder to the cocoa and mix.

In a smaller bowl, whisk the oil, egg, egg white, sugar and vanilla until it is smooth.

Stir the liquid mixture into the flour mixture and blend completely.

Add the walnuts and chocolate chips to the mixture. The batter will be stiff, but make sure that you stir it well.

Spread the mixture evenly in the prepared baking pans.

Bake the brownies for 20 minutes and then do the toothpick test to see if they are don. Just stick the toothpick into the center of the brownie pan and pull it out. It should come away with just a few crumbs on it. Once the edges of the brownies are firm, keep a close eye on the cooking process so that they don’t become over baked and dry.

Let the brownies cool completely on the rack.

Cut into eight brownies.

Of course, mom will probably want to sample the brownies before serving them to her family. Feel free to do that, because if you have one without the ice cream you’ll only be eating 305 calories.

 

About Patrice

Patrice Campbell is a freelance writer working from the Denver area. Campbell started her writing career in the 1980’s, working for several Wisconsin local papers as a news, human interest and features writer, as well as a photographer.

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