Whole Wheat Fudgey Brownies

One day when my daughter got home from school, she was bored.  I was planning on possibly making brownies that day, so she helped me in the kitchen.  We came up with this recipe.  I was trying to make them healthier than my last batch of Peppermint Brownies!  Those suckers had a whole stick of butter and white flour in them and although they were delish, we can't eat like that all the time!

Although I couldn't get away from using butter, I did manage to use half the amount in these brownies.  They are a moist, chewy brownie, almost like fudge.  And as the title says, we used whole wheat flour in these. Whole wheat flour is a staple in our kitchen baking cabinet.  Every little bit of "healthier" counts!

Plus, they have a secret ingredient!  We used two mandarin oranges in these!  I figured they make chocolate orange candies and bonbons, so why not brownies?  When they were done cooking, the orange was hardly noticeable though.  So, if you don't like the taste of orange, it's not really gonna make that big of a difference. 

1/4 cup butter (1/2 stick)
1/4 cup semisweet chocolate chips

2 mandarin oranges

1/2 cup Truvia baking blend (I've been using this a lot lately!)
1 tsp. vanilla extract
2 eggs

1/2 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt

  • Preheat oven to 350 degrees. 
  • Place 2 mandarin oranges in the bowl of a food processor and process until the oranges are smooth like an orange juice concentrate. We didn't want ours to be too "pulpy."
  • Heat butter and chocolate chips in a microwave safe bowl 30 seconds at a time until it's almost melted, stirring after each 30 second interval.  It usually takes mine a total of 1 1/2 minutes.
  • Mix flour, cocoa powder, baking powder and salt together in a separate bowl.
  • When butter and chocolate chips are done melting and are mixed together, add Truvia baking blend, vanilla extract and eggs.  Combine until completely mixed and smooth. 
  • Add pureed oranges and stir again until combined.
  •  Add the dry ingredients into the wet ingredients and stir until completely combined.
  • Grease or spray with cooking spray a 9 x9 square baking pan. 
  • Pour brownie mix into pan and bake in preheated oven for 25 - 35 minutes.  All ovens and cookware vary, so test the brownies after 25 minutes.  These brownies stay pretty moist on top, but when they're done, the brownie won't stick to your finger when you touch the top (it might still feel sticky though.) Ours took 35 minutes in the oven.  

Whatever we didn't eat that day, we kept in the kitchen fridge in an airtight container.  My daughter and I liked them.  The boys thought they were too chocolate-y and my friends said that they were yummy and exactly the amount of chocolate-y-ness they would love.

What is your favorite type of brownie?  Nuts on top? Super chocolate-y?  Not so chocolate-y? Fudgy?  Cakey?

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