You know how sometimes you eat something that’s been healthified (for example: brownies) and you’re all like, “wow…this tastes so…good…” and really you’re just trying to convince yourself that it tastes good when it totally doesn’t, but you eat it anyway because it’s supposedly better for you?
That’s just the worst.
Have no fear, ’cause that is SOOOO NOT the case with these brownies. They’re so dang delicious you’d never guess that some ingredients have been tweaked for the greater good of America’s Waistline. I wouldn’t go so far as to say that they’re good for you, but they’re not horrible for you either. We replace some of the fat with pumpkin puree (for those concerned – it doesn’t taste pumpkin-y at all), and use only whole wheat flour for fiber & protein.
I’m not one of those people that likes to associate guilt with food. Honestly, I think that leads to disordered thinking & behavior when it comes to eating. I’ve been there, and I don’t want to go back. However, I definitely believe in maintaining a healthy lifestyle and more importantly, a balanced one. I love green smoothies and salads and fruits and vegetables and whole grains and chicken and sweet potatoes – but I’m not going to refuse a really good donut. Ya feel me?
Anyway. I think that when it comes down to it, if there’s an opportunity to turn a treat into a healthier version, why not try it out?As long as we’re not sacrificing happiness and flavor, of course.
Am I making sense? Are y’all capiching?
These brownies are dense, fudgy, and totally delicious. If you feed these to an unsuspecting stranger, they won’t even know about the secret health that’s hidden away inside. Trickery, I tell you! All in good fun. And all for the greater good, of course.
I’m so excited to be putting pumpkin in all the things. It’s not even SEPTEMBER yet and I’ve just got the itch. Also I’m pretty sure I’ve mentioned this at least twice already. Bear with me. Love me through it?
1/4 c unsalted butter
1 c semi-sweet chocolate chips
1 c whole wheat flour
1/4 c cocoa powder
1 t baking powder
1/2 t salt
1/4 t baking soda
1 c light brown sugar, packed
1 c pumpkin puree
Preheat oven to 350.
In a microwave-safe bowl, combine the chocolate chips and butter and microwave for 30 second intervals, stirring at each break, until melted and smooth. When cooled, mix in the pumpkin puree and egg. Set aside.
In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, baking soda, and brown sugar. Add in the pumpkin, egg, & chocolate mixture. Stir until well combined.
Pour into a well-greased 8 x 8 pan and bake for 25 -30 minutes (25 if you want fudgier, slightly underbaked brownies – who doesn’t want that?!)