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Most commercial brownie recipes are made with nutrient poor bleached white flour, and large amounts of trans fats from margarine and hydrogenated vegetable oils. Not exactly a heart healthy treat.
Who says “you can’t have your cake and eat it too?” These brownies are both nutritious and delicious! They are a good source of fiber from whole-wheat flour, they have no trans fats, but are a good source of heart healthy omega-3 fats from flax, walnuts and canola oil!
Mix together the following dry ingredients in a large bowl:
• 1 ½ cups unbleached white flour
• ½ cup whole wheat flour
• ½ tsp. salt
• 2 tsp. baking powder (Rumford is best brand because it’s made
• 1-cup cocoa powder (unsweetened)
• ¾ cup sugar (preferably Succanat or turbinado sugar)
• ¼ cup chopped walnuts
• ¼ cup ground flaxseed
• 1 ½ cups chocolate chips (preferably nondairy “Sunspire” chips you
purchase at a natural food store)
Mix together the following wet ingredients in a blender of food processor:
1 cup water
4 tsp. vanilla extract
¼ cup canola oil
1 cup maple syrup
12 oz. silken tofu (preferably “Nasoya’s” calcium fortified)
Add to dry mixture and mix well until batter smooth. If batter too dry, moisten with more water. Lightly coat large baking dish with non-stick spray. Spread batter evenly into baking dish. Bake at 375’ F for approximately 30 minutes.
Makes about 30-2X2” brownies
Per serving: 141 calories, 6.2g fat, 2g sat fat, 2.3g fiber, 3g protein.