There are some treats we just can’t stop ourselves from making on a weekly basis, from Dalgona coffee (don’t judge us, we’re still obsessed!) to slice-and-bake cookies (you can keep the log of cookie dough in the freezer, then bake off a few cookies whenever the craving strikes). But that also means that we’re always […]
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There are some treats we just can’t stop ourselves from making on a weekly basis, from Dalgona coffee (don’t judge us, we’re still obsessed!) to slice-and-bake cookies (you can keep the log of cookie dough in the freezer, then bake off a few cookies whenever the craving strikes). But that also means that we’re always looking for way to make our favorite sweets a little more nutritious. We don’t like using the word “healthy,” because there’s room for all kinds of food in moderation, but we’re talking about swapping out a few ingredients here and there to add more fiber, whole grains, and antioxidant boosters to our fave recipes. Martha Stewart, who has authored cookbooks entirely devoted to both cakes (Cake Perfection) and cookies (Cookie Perfection), has several dessert recipes that do just that. But one of our favorites might just be something that falls between cookies and cakes: her better-for-you brownies.
Whether you like them cakey or fudgy, there’s no denying that brownies are one of the best desserts for chocolate lovers. And it turns out, there are a couple of simple tweaks any baker can make to boost their nutritional profile. In the brownie recipe Martha Stewart recently shared on Instagram, white flour is joined by whole wheat flour, which adds fiber (four to five times more than white flour, says the USDA) and protein (according to the Whole Grains Council, whole wheat flour packs 28% more protein than refined white flour) to your dessert.
But Stewart doesn’t stop there. She also reduces the amount of butter and oil called for in her brownie recipe by including unsweetened applesauce, which adds moisture to the mix. In the past, we’ve also used canned unsweetened pumpkin in the same way as Stewart uses applesauce, and we’ve even seen recipes that call for mashed banana — don’t be afraid to experiment a little.
The last nutrition-boosting ingredient in Stewart’s recipe is something that all brownies have in common: chocolate! Unsweetened cocoa powder and semisweet baking chocolate join forces to make these brownies extra rich, and so you can reap the health benefits of chocolate while you enjoy dessert.
If you want these better-for-you brownies to bake up thick and cake-like, you can make them in a square 8 x 8 or 9 x 9 pan. But if you want them to be a little thinner and fudgier, try them in 9 x 12 pan instead.
If you’ve been looking for a way to boost the nutrition in your favorite weekly baking project, give Martha Stewart’s whole wheat brownies a try — you might be pleasantly surprised.
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