Thursday, January 7, 2010

Healthy Brownies?

Can brownies be healthy? Isn't that any oxymoron? While I really would't consider brownies a healthy food, there are ways to make brownies a little healthier for you so they aren't just sugar and chocolate.

I got the idea for this from Laura at, she has awesome recipes that are super delicious and super healthy for you. I have made quite a few of her recipes in the past year and they have all been super tasty.

I didn't follow her recipe to the "T", infact, I didn't follow it that much at all. For one, I don't have or use rapadura or sucanat, I haven't gone that deep into organic/good for you cooking. And second of all, we cannot cook or bake with eggs. I have a daughter with allergies to eggs, dairy, peanuts and treenuts. So those are all out.

If I find a recipe that I want to try, I almost always have to alter it, to make it allergy safe, most of the time, it works. This is one of those times.

Here is the recipe:

1/2 cup butter, melte3d ( I use Fleischman's Unsalted-it is dairy free)
1 1/2 cups sugar
1/3 cup cocoa
1 cup shredded zucchini (in the summer we had an over abundance in our garden, so I shredded a bunch and froze them for later use)
egg replazer (1 1/2 tsp Egg Replacer and 2 T water mixed together) or 1 egg if you can do eggs
1 cup white flour
1 cup whole wheat flour
1 T vanilla
1 tsp wheat germ

Combine together in a bowl until combined. Bake at 350 degrees about 25-30 minutes until done.

These are super good, they even pass my kid test. And they do not care that there is zucchini, whole wheat flour or wheatgerm in it. They love them.

This post is linked to Ultimate Recipe Swap, Finer Things Friday and Grocery Cart Challenge.


  1. Zucchini -- I have about 40 cups of that in my freezer. Hmmm... ;)

  2. I saw that on your post! I love zucchini though, I use it alot for baking. You need to use it up though because I am sure you will have just as much to freeze this coming summer!