A few days ago I came across an interesting link to a home tour on The Kitchn. I’m sorry honey but this will never happen. On Friday we had a very emotional day. Cody had his big surgery and I had to keep it together long enough to leave him at the clinic and get through a day of work. Sound easy? You must not understand how much I worry or how obsessed I am with this dog. Long story short he did wonderfully and I cried. Anyone out there surprised? Yeah, me either. He had to be dropped off early in the morning and my anxiety started the night before so I baked two things to get me through. Luckily I had two birthdays to celebrate so there was a reason to share the treats. The night before I opted for brownies. One of my birthday treat recipients is not a fan of cupcakes so brownies seemed like a natural choice. Also I felt a breakfast treat was necessary (this was at the point in the morning when I had dropped Cody off, and called anyone who would listen to me cry. Breakfast and butter was necessary for me to get to work and be somewhat productive. Over the past few days my mother asked for advice about an apricot-oat bar. And then there were those strawberries in my fridge, the ones that were 4 packs for $5. All in all both turned out perfectly and Cody is convalescing nicely (read: the only thing slowing him down is the cone).
I have made this brownie recipe twice in 3 days so I think it is safe to say this has become my favorite brownie recipe. One bowl, easy, rich, beautiful.
Brownies – yield 16 brownies, 5 points plus per brownie
- 3 tablespoons unsalted butter, room temperature
- 3 tablespoons vegetable oil
- 4 ounces bittersweet chocolate, diced
- 4 ounces semisweet chocolate, diced
- 3/4 cup granulated sugar
- 4 tablespoons egg substitute
- 3 tablespoons egg white substitute
- 1 teaspoon vanilla
- 1/4 cup whole wheat flour
- 1/4 cup pecan pieces
- Preheat oven to 350 degrees. Spray a 9″-square pan with non-stick spray and set aside.
- In a microwave-proof bowl, microwave butter and chocolate for 30 seconds. Remove and stir to combine. Microwave again for 20 seconds and stir again. Continue along this path until the chocolate and butter are smooth and combined.
- Add sugar and whisk for 2-4 minutes until sugar is dissolved. Slowly add in egg substitutes and vanilla until incorporated.
- Whisk in flour until the mixture becomes thick and velvety.
- Pour brownie mix in to prepared pan and rap (or drop the pan evenly) on counter to level and get bubbles out.
- Bake for 30 minutes, rotating pan halfway through cook-time.
- Let cool completely before cutting in to 16 squares.