Monday, March 1, 2010

Brownie Blog X2

I was fortunate enough to receive a recipe from my sister Karen Smith for great brownies! Karen passed along this recipe created by her friend Karen Zeller. I am including the original recipe, to die for, and a healthier alternative, high fiber, low fat, that you don't have to die for. Both versions are fudgy and rise just enough to set slightly. I am hoping to find a way to also lower the glycemic index with a lower sugar content.

Karen Zeller's Brownies - Original recipe
1/2 cup butter
1 cup sugar
2 eggs, beaten
1/4 tsp baking powder
1/4 tsp salt
1 tsp vanilla
3/4 cups flour
2 squares semi sweet chocolate, melted and cooled slightly
3/4 cup nuts chopped (optional)

preheat oven to 350o
grease 8"x8" glass baking dish
Cream butter and sugar. Mix but don't beat salt, baking powder, vanilla, chocolate and stir. Add beaten eggs. Add flour and turn in nuts (optional).
Bake for 20 minutes
Substitutions for low fat, high fiber, higher Omega 3
substitute 1/2 cup unsweetened applesauce for 1/2 cup butter
substitute 1/2 cup whole wheat flour and 1/4 cup ground flax for 3/4 cup white flour
recommend chopped walnuts for additional omega 3s.

Batter of substitute version is a little thinner but sets up just as nicely in 20 minutes in the oven.


  1. Have you thought about using agave in place of sugar? Also, I know you're not a fan of artificial sweeteners, but you might want to read up on stevia. I don't know much about it, but I've been hearing a lot about it.