It rained & I baked Not your Basic Brownies

Hello! Happy Monday!

How was everyone’s weekend? Were you lucky enough to have both a 4-day weekend AND sunshine? I didn’t have either. Seriously. I’m so totally over the rain.


Oh. Sorry. Potty mouth. Please forgive me. It’s been raining for a week. And there’s a Tropical Storm in the Atlantic. Yay. More rain. Just what we need.


I may charge admission to the swimming pool that is my driveway.


Okay. Enough about that.

Rain makes me want to bake. I don’t know why but it does. So, I made brownies. 🙂

Brownies are delicious.

While they were cooking, I watched some TV and ate some popcorn. I had a feeling I was being watched.


Do you think he wants some? 🙂

I found a light brownie recipe in my 1,000 Lowfat Recipes cookbook and I adjusted it. Because, you know, that’s what I do. These brownies are rich and dense and dark. They are also screaming for the addition of some peanut butter chips or some milk chocolate chips. Oh my goodness.


If only I had remembered to put in the peanut butter chips. Oh well. Guess I’ll have to make them again. Aw, shucks! 🙂


You could also frost them.

Or put ice cream on them.


Om nom nom!

Not your Basic Brownies
makes 12 servings

2 tablespoons unsalted butter, melted
2 tablespoons unsweetened applesauce
1/4 cup plain nonfat greek yogurt (I used Chobani)
2 egg whites
1 egg
1 1/2 teaspoon vanilla extract
1/2 cup packed light brown sugar
1/4 cup Domino light sugar & stevia blend
1 cup unbleached, all-purpose white flour
1/2 cup Hershey’s Special Dark cocoa powder
1/4 teaspoon salt

1. Put the rack in the center of the oven and preheat to 350 degrees. Coat an 8×8-inch pan with nonstick spray.

2. Using an electric mixer at medium speed, beat the butter, applesauce, yogurt, egg whites, egg, vanilla, and sugars until the sugar is dissolved and the batter is smooth. Sift the flour, cocoa, and salt into the bowl. Using a rubber spatula, stir until all is moist and smooth. Pour into the baking pan and tap on the table to get rid of large air pockets in the batter.

3. Bake for 25 to 30 minutes, until the center of the brownies is firm to the touch.


Per serving:
Calories 114; Fat 3g; Carbs 22g (sugar 13g); Protein 4g

– jennifer

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s