Fudgy Brownies

I have been searching and scouring the internet for a decent brownie recipe. Sure, I found the ones that were doused in butter and melted chocolate, then topped with a decadent cream cheese frosting. But, did I really want to consume something that could count for at least one meal..or worse..the whole pan?!

I had to find an alternative.

Craving chocolate ooey gooeyness, I discovered this recipe that is courtesy of Jillian Michaels.

I know, I know, how could this muscular goddess have produced a recipe worthy of my blog? Well, she has succeeded. After reading many reviews of this brownie, I had to try it. I did make a few adjustments, but most of the recipe is her own. These brownies are decadent and a calorie bargain. If you portion them out correctly, they are only 85 calories each! Ca-ching!

Fudge Brownies

Adapted from: Jillian Michaels, Master Your Metabolism Cookbook

Olive oil spray for pan

2/3 C. Honey

1/3 C. Cocoa Powder

1/2 C. Whole Wheat Flour

1/4 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

1/2 C. Unsweetened Applesauce

2 tbs. olive oil

1 large egg, at room temperature

1 tsp. vanilla extract

t tbs. prepared coffee or espresso

1/4 c. chopped chocolate chips

Directions:

Preheat oven to 350 degrees. Spray 8x8 in. pan with cooking spray.

Place honey in a measuring cup and microwave until bubbly, about one minute. Mix in cocoa powder and set aside to cool. 

In a small bowl combine flour, baking powder, baking soda, and salt. set aside.

In a large bowl combine cooled honey, applesauce, egg, oil, coffee, vanilla, and chocolate chips. Combine the wet with the dry, taking care not to over mix. 

Bake until edges look dry and a toothpick inserted in the center comes out with moist crumbs. Cool completely before cutting into 16 even squares. Will keep room temperature for up to 3 days, or longer in the refrigerator.