Jillian Michaels Low Calorie Brownies

• Vegetarian

• Produce

  • 2/3 cup Honey like clover or orange, mild blossom

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Baking & Spices

  • 1/4 tsp Baking powder, aluminum free
  • 1/4 tsp Baking soda
  • 1/3 cup Cocoa powder like ghiardelli, unsweetened
  • 1/4 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla extract, pure
  • 1/2 cup Whole-wheat flour like king arthur flour, white

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Olive oil cooking spray, non-stick

• Nuts & Seeds

  • 1/2 cup Walnuts

Found on flavorite.net

Directions

• Preheat oven to 350°F. Line an 8x8 baking pan with parchment and spray with olive oil.
• Measure the honey into a deep-sided small bowl and microwave on high power 45 seconds. Whisk in the cocoa powder and let cool.
• Meanwhile in a small bowl whisk the flour, baking powder, baking soda, and salt together.
• In a large bowl whisk applesauce, oil, egg, and vanilla together until well combined. Whisk in the cooled honey-cocoa mixture until smooth. Add the flour mixture and stir until all the flour is incorporated. Stir in the walnuts and chocolate chips if using.
• Add the batter to the prepared pan and spread out evenly. Bake until the surface looks dry around the edges and a toothpick in the center comes out with a few moist crumbs clinging to it, about 25 minutes or 30 minutes if you added walnuts and chocolate chips. Dont over bake.
• Cool the pan on a wire rack. Once cool refrigerate for 20-30 minutes. Remove the brownies using the parchment to a cutting board and slice into 16 squares. For clean cuts wipe the knife clean after each cut and dip in hot water. Store in an airtight container in a cool place 3-4 days.