Healthy Brownies

I’m naming this healthy brownies cos I used whole wheat flour and no butter.  For those who have egg allergy, this one is for you.  This is far different to the one I baked before, refer here.  To compare, my old version is more delicious, moist and very very yummy.  This new one is still good, but not that moist anymore – not cakey.  But its not that dry either.  If you try this, don’t be surprise that your batter will be like a cookie batter.  No worries, its okay.  If you don’t like that kind of batter, I suggest you add half a cup of non-fat milk or non-fat evaporated milk. 

Ingredients:

Brownies -

• 1 1/2 cups whole wheat flour
• 2/3 cup fine white sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 5 tbsp canola oil
• 1 tsp vinegar
• 1 tsp vanilla extract
• 1 cup warm water

Frosting -

• 100g dark chocolate chips
• 100g all-purpose cream or heavy cream

Procedure:

1. Preheat oven to 350F / 175C.
2. Add all dry ingredients in a large sifter.  Sift twice in a mixing bowl.  While sifting together, you will notice that everything’s well combined.
3. Then add all the wet ingredients.  Mix with spatula or fork until smooth.
4. Pour mixture into a prepared greased square pan (about 9-inch) and bake in preheated oven for 20 to 25 minutes.  Cool completely in pan.
5. For frosting, combine chocolate chips and cream in double boiler.  Mix till melted and well combine.  Remove from heat.  Continue mixing to cool. 
6. Once both are cooled, pour the frosting into the brownie pan.  Spread evenly.  Put in fridge for at least an hour to set.  Slice brownies from pan and serve.

Feel free to try this recipe and please don’t forget to send me a note / comment here.  A link to my site is highly appreciated.  Thank you and enjoy! :)