Mairlyn Smith has perfected the brownie. You can add the toppings of your choice — chocoholics of all ages will love these!
Decadent brownies
Way back in the late 1990s I came up with The Best Brownie Recipe ever, I even had the gall to call them Better than Sex Brownies. I boasted to people that I’d rather eat a small piece of a fat laden artery cloggin’ brownie than a large piece of a low fat tasteless brownie facsimile. Man oh man, was I bold.
Now the majority of decadent brownies get their decadence from chocolate, lots of it. I’ve come up with a decadent brownie that is lower in fat, uses whole wheat flour and is made with, are you sitting down? Cocoa. Yes, high flavanol cocoa. And here’s the best part: it doesn’t taste like a brownie that is lower in fat, made with whole wheat flour and cocoa. It tastes like a high fat artery cloggin’ regular decadent brownie. Success is sweet.
Serves: 1 chocoholic and anyone they wish to share them with
Makes: 16 – 2 inches x 2 inches pieces
Ingredients:
- 1/3 cup (75 mL) canola oil
- 2 omega-3 eggs
- 1 cup (250 mL) granulated sugar
- 1 tsp. (5 ml) pure vanilla extract
- ½ cup + 2 tbsp. (155 mL) natural cocoa powder
- ½ cup (125 mL) whole wheat flour
- 1 tsp. (5 mL) baking powder
Method:
Preheat oven to 325 F (160 C). Line an 8-inch (2-L) metal pan with parchment paper; you will thank me later when you lift the brownies out of the pan unscathed.
Beat together the canola oil and eggs. Add the sugar and beat till slightly thickened.
Add the vanilla and cocoa powder. Slowly beat in.
Stir in whole wheat flour and baking powder. The batter will be fairly thick.
Spoon batter into prepared pan and gently spread out.
Bake for 25 minutes. Let cool in pan for 10 minutes. Pick up the parchment paper at the sides and lift the brownie out. Finish cooling on a wire rack.
Cut into 16 equal pieces and serve or store in an airtight container for up to 2 days — like they’re going to last that long!
Courtesy Mairlyn Smith
www.mairlynsmith.com
@mairlynsmith