By popular demand, here is the brownie which we serve at our healthy weight loss spa. (Yes, really!) When we deprive ourselves of life’s little treats, like the occasional great brownie, it can lead to negative consequences. An indulgence every now and then can be a very healthy habit indeed.
That doesn’t mean we didn’t play with this recipe to make it a little less, well, saturated. By using cocoa powder instead of chocolate and substituting canola oil for some of the butter, the saturated fat content of this recipe has been decreased. Could you use all canola oil, and no butter? Sure, but then you would be missing out on the great flavor that the butter imparts.
When making rich baked goods such as this, I like to cool them completely, cut into appropriate portion sizes, and freeze what will not be eaten that day. It helps me to be more mindful about my dessert decisions. I know myself, and when there is a tray of homemade brownies hanging out in the kitchen, they tempt me to the point where I absolutely can’t resist grabbing another. And while a little chocolate makes me feel happy, a lot of chocolate makes my stomach mad at me. So the freezer is my good buddy, as is a homemade brownie…every now and then.
Green Mountain Brownie – serves 16
1/2 cup unsalted butter
1/2 cup canola oil
3/4 cup cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 pint sugar
4 large eggs
2 teaspoons vanilla extract
Preheat the oven to 350 degrees. Prep a 9 inch square pan (or similar size) with non-stick spray. Metal pans allow for faster baking than glass does.
In a small pan, melt the butter over low heat. Remove from heat and carefully stir in canola oil and cocoa powder. Set aside and allow to cool.
In a bowl, combine the flour, salt, and baking powder. Set aside.
In the bowl of a mixer, using the paddle attachment, combine the sugar, eggs, and vanilla until creamy. Stop the machine, add a third of the flour mixture, then mix. Stop again, add half of the butter mixture, then mix. Stop again, add half the remaining flour mixture, then mix. Stop, add remaining butter, mix, then stop, add final flour addition, and mix until just barely combined. Pour into prepared pan and bake for 20-40 minutes, or until done enough for you. I bake this recipe until a toothpick comes out nearly clean, but some people prefer a drier consistency, and some like it gooey-er. What’s your favorite way to enjoy chocolate?