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brownies – practically a health food!

January 31, 2011

Well, ok that’s overstating the case somewhat, and I’d be the first to agree that that is not a phrase that would normally come to mind. As a family we are fond of brownies, but since Boy Wonder is the only one amongst us who is in any need of padding, they don’t get made that often. Our favourite recipe comes from the  Little Round the World Cookbook, that BW was given a few years ago. They are achingly sweet, and the recipe calls for a decay-inducing 12 ounces (that’s 340g) of sugar. I don’t put the full quantity in, although I don’t go as far as BW who once accidentally put in no sugar at all which really wasn’t nice.

Anyway, taking their recipe as a starting point, I decided to revamp it a bit, I substituted fruit puree for half the fat, used just two thirds of the sugar (next time I’ll try reducing it a bit more, the sugar in the fruit helps to keep the brownies sweet) and added blueberries. You can get little tubs of fruit puree for babies that are just the right size, and you might even find an apple and blueberry one. The texture is a little less fudgy than the traditional brownie, more cake like – but they still taste pretty good, and with dark chocolate, blueberries and pecan nuts, how can they not be good for us?

My almost healthy brownies:

  • line a 9 x 12 inch tin and set the oven to 180 degrees C 
  • weigh out and chop 4 oz pecan nuts
  • melt 4 oz dark chocolate with 3 oz butter, then remove from heat and stir in 3 oz fruit puree
  • add 8 oz caster sugar and 1 tsp vanilla essence to the mix
  • whisk 3 eggs in a separate bowl, then add to mixture
  • stir in 4 oz plain flour and 1 tsp baking powder, followed by the nuts and 4 oz blueberries
  • pour into the baking tray and cook for approx 40 minutes – you should check after 35 mins, but they may need longer, my oven isn’t entirely reliable.
  • Enjoy  8o)
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