I’ve never been one for “healthy” desserts.
Things like low-fat cake, fat-free ice cream or reduced sugar popsicles don’t sound so appealing to me; give me a slice of full-fat fudge cheesecake every once in a while, and I’m set. It’s all about moderation, baby.
But then there are desserts where you don’t even realize you’re being “healthy.” I must admit, I was pretty skeptical when I decided to take the plunge into making brownies with whole grain flour – I mean, there’s no way they’ll taste just like normal brownies made with white flour, amirite?!
Nope. I am not right. These Double Fudge Whole Grain Brownies have proven me (oh so deliciously) wrong.
Admittedly it was a bit painful at first to cut back on my dessert-making staples – heaps of white sugar, scoops of white flour, a stick (or two) of butter – but even with the cutbacks and substitutions, like low-fat yogurt and Gold Medal whole wheat flour, these guys taste seriously fantastic.
Like, I-can-eat-a-brownie-or-two-and-still-look-good fantastic. Like, I-don’t-need-to-skip-dessert-ever-again fantastic. Like, I-can-devour-a-whole-pan-of-these-every-single-day fantastic (OK, it’s a nice thought). And while my sweet tooth was happy with the double fudge, my heart and waistline were pretty happy about the healthy ingredients, too.
Perhaps you’re already planning your Valentine’s Day menu, or you just need a dessert after a successful few weeks of working on your resolutions. Either way, making a batch of these brownies is a great way to have an indulgent treat without sacrificing flavor – or your diet.
Just when you swear you couldn’t eat another bite: the summer dessert blow out. This weekend we’re all about the brownies, from mint to peanut butter to caramel.
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!