Skinny bitchtastic brownies

There I go again, being crude and vulgar. First nut milk, now this? Well, such language is one reason the book Skinny Bitch is so polarizing. Once you brush aside all the animal rights brouhaha, the message is blunt but true—people need to stop eating like fat pigs! I can understand how more sensitive souls could see it as one big, harsh, body-image-trashing slur, but if you can take it lightheartedly, it’s really a great read, full of important points and good ideas. I tend to be a little deficient in the sensitivity department with things like this, so I found the book fun and entertaining, and I can see it being a swift kick in the ass for those who need that.

I’ve been cooking a lot lately from Skinny Bitch in the Kitch, the companion book to Skinny Bitch, and these brownies are a great example of the straightforward, tasty, no-frills recipes contained there. I made them even more virtuous by replacing some of the oil with prune purée, but you can just use 6 Tbsp oil if you’d rather.

5 oz. unsweetened chocolate, melted and cooled
1 1/4 cups Sucanat, or other natural sweetener
3/4 cup firm silken tofu (about 3/4 of a Mori-Nu pack)
1/4 cup safflower or canola oil
2 Tbsp puréed prune baby food
1 Tbsp vanilla extract
1/3 cup whole wheat pastry flour
2 Tbsp cocoa powder
1/4 tsp sea salt



Preheat the oven to 350 degrees. Grease an 8x8-inch baking pan. In a food processor, combine the melted chocolate, Sucanat, tofu, oil, prune purée, and vanilla.



Process until smooth. You could just stop here and eat this like a pudding, and it would be heavenly. Just look how silky it is!



But you probably want to make the brownies, so go ahead and add the flour, cocoa powder, and salt.



Pulse together until just combined.



Transfer to the pan and spread evenly.



Bake for 30 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.



You don’t have to be a skinny bitch to love these brownies (clearly, I am proof of that). What you do have to be is a lover of all things deeply fudgy and darkly chocolatey. I highly recommend having some soy or almond milk nearby to chug between bites—these brownies are the very definition of rich. And they’re made entirely in a food processor—it doesn’t get any easier!



Yield: 16 servings. Per serving: 153 calories, 8.5g fat (3g sat), 20.5g carbs, 2g fiber, 2.3g protein.

If you like this, you might also like...
Deep chocolate brownies
Chocolate brownie muffins
White chip brownies

Pumpkin cheesecake swirl brownies

Last October, in the evening after my second marathon, I went to my friend Jo’s Halloween party. Another friend, Teresa, had brought a pan of pumpkin swirl brownies. They looked scrumptious, but until I tasted them, I had no idea just how scrumptious they would be—decadently moist and devastatingly flavorful, they were far and away my favorite treat of the night. I couldn’t stay away from them! I asked Teresa for the recipe, and she graciously obliged, so I made a veganized batch of them that very next week to take to my friend Rachel’s Halloween party. You know, to keep the party-dessert-karma train going.

I know it’s not anywhere near Halloween anymore, or even Thanksgiving or Christmas, but I don’t care how many weeks ago the holiday season ended—I love pumpkin year-round!

For the pumpkin layer:
6 oz. vegan cream cheese, softened
1/4 cup firm silken tofu (like Mori-Nu)
1/3 cup sugar
2 Tbsp all-purpose (or WWP) flour
1/2 cup canned pumpkin
3/4 tsp pumpkin pie spice
1/4 tsp vanilla extract
Pinch of salt

For the brownie layer:
1/2 cup (1 stick) Earth Balance, melted
1/4 cup unsweetened applesauce
1 cup sugar
1 Tbsp vanilla extract
1/2 cup firm silken tofu (like Mori-Nu)
1/4 cup whole wheat pastry flour
1/4 cup all purpose flour
1/2 cup cocoa powder
1 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt

Preheat the oven to 350 degrees and grease an 8-inch square baking pan. In a food processor (or a good blender, or with a sturdy hand whisk), combine all pumpkin layer ingredients.



Process together until smooth, then transfer to a small bowl.



Clean out the food processor, then add the melted margarine, applesauce, sugar, and vanilla.



Process until smooth, then add the tofu (half at a time) and process to combine.



In a large bowl, whisk together the flours, cocoa, cinnamon, baking powder, and salt. Pour the margarine-tofu mixture into the dry ingredients and fold together until just combined.



Spread about 2/3 of the brownie batter into the prepared pan. Gently pour the pumpkin mixture on top and spread evenly. (Sorry bout the blur here.)



Drop the remaining brownie batter by spoonfuls over the pumpkin layer. Swirl together with a knife.



Bake for 35-40 minutes, or until center is set. Cool completely on a wire rack.



I was so pleased at how well the tofu stood in for egg, and in my opinion, the ratio of chocolate to pumpkin was perfect. Cut into cute little bite-size pieces, these made great party food. (Nevermind the fact that only half of them actually made it to the party!) I can’t wait to bake these again.



Yield: 16 brownies or 36 brownie bites. Per brownie (16): 183 calories, 9.3g fat (3g sat), 23.8g carbs, 2g fiber, 2.6g protein.
Per brownie bite (36): 81 calories, 4.1g fat (1g sat), 10.6g carbs, 1g fiber, 1.2g protein.

If you like this, you might also like…
Pumpkin chocolate chip cupcakes w/cinnamon glaze
White chip brownies
Pumpkin oatmeal cookies

Deep chocolate brownies

I have been on a casual search for awhile now for the perfect brownie recipe. I like the brownies I’ve made in the past, but I want something dense, fudgy, classic. I also, however, want a recipe that’s not terribly unhealthy. Anyone can make drop-dead-delicious brownies with a pound of butter and 8 oz. of melted chocolate and 3 cups of sugar. No, I want something nutritionally middle-of-the-road, but explosive in flavor. I want them to taste rich and decadent without monumental amounts of fat. Tall order, right? I know.

I recently came across this recipe and decided to give it a try. I was especially intrigued by the inclusion of maple syrup. They didn’t turn out to be quite what I’m looking for, but nonetheless, they were anything but shabby.

1/2 cup canola oil
1/2 cup maple syrup
1/2 cup sugar
1/4 cup soymilk
1 1/2 tsp vanilla
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Preheat the oven to 350 degrees. Lightly grease a glass 8x8 baking dish. In a large bowl, whisk together the oil, maple syrup, sugar, soymilk, and vanilla.



In a medium bowl, whisk together the flours, cocoa, baking powder, and salt. I added the sugar to the large bowl a little late, as you can see. I diverted from the original recipe in that respect because sugar should technically always be considered a "wet" ingredient.



Fold the dry mixture into the wet mixture until just combined. Fold in the chocolate chips and walnuts, if desired.



Pour the batter in the pan and spread it out evenly (then lick the spatula!).



Bake for 30-35 minutes (be careful not to overbake). Cool completely before cutting.



Truth be told, these were not as moist as I expected. Despite the dry crumb, once you start chewing, they condense into a startlingly intense chocolate flavor. I guess a full 1/2 cup of cocoa will do that! The taste is more akin to dark chocolate than milk chocolate, and boy, will it make you thirsty. Have a cold glass of water or soymilk on hand for gulping in between bites. Just because these aren’t my holy grail of brownies doesn’t mean they weren’t very yummy. Let’s just say I was not sorry at all for giving them a try. Meanwhile, the search continues...



Yield: 16 servings. Per serving (without nuts): 181 calories, 9.7g fat (2g sat), 24.9g carbs, 2g fiber, 1.9g protein.

If you like this, you might also like...
Chocolate brownie muffins
Deep chocolate bundt cake
White chip brownies

Chocolate brownie muffins

A long introduction is not necessary for this recipe—trust me, it will speak for itself. I enjoyed the cookies I made a couple weeks ago enough that I went searching for other Bethenny Frankel baked goods. Also on the Health Magazine website, I came across a recipe for Mariska Hargitay’s "guilt-free chocolate muffins." I made them as soon as the coconut cupcakes were gone, and I only altered a couple little things. Behold.

1 cup applesauce
1 tsp canola oil
1/2 cup sugar
1 tsp vanilla extract
1/8 tsp almond extract (optional)
3/4 cup whole wheat pastry flour
1/3 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp instant coffee granules (optional)
1/2 cup mini chocolate chips

Preheat the oven to 350 degrees. Line 8 cups of a muffin tin (or 16 cups of a mini-muffin tin) with paper liners and coat lightly with cooking spray. In a large bowl, combine the applesauce, oil, sugar, and extracts. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, and coffee.



Add the dry mixture to the wet mixture and stir to combine. Fold in the chocolate chips.



Spoon the batter into the muffin cups.



Bake for 20-22 minutes (16-18 minutes for minis). Let cool slightly in the pan, then transfer to a wire rack to cool completely.



Any kind of frosting on these would be preposterously unnecessary. They are so moist and gooey inside, they’re almost lava cake-esque. Using mini chocolate chips was a good idea, I think; since they disperse so evenly, you end up with a muffin that’s melty throughout, instead of just scattered with pockets of chocolate. I’m a big believer in applesauce in baked goods, but the moisture and tenderness of these completely blew me away. No one would ever guess these are vegan, let alone nutritious. They’re fast, easy, healthy, small-batch, and use ingredients you probably already have—what are you waiting for?! Go make them NOW! I promise you’ll fall in love.



Yield: 8 regular or 16 mini muffins. Per muffin (regular): 154 calories, 5g fat (2g sat), 30g carbs, 3g fiber, 2g protein.
Per muffin (mini): 77 calories, 2.5g fat (1g sat), 15g carbs, 1.5g fiber, 1g protein.

If you like this, you might also like...
Crème-filled German chocolate upside-down cake
Deep chocolate bundt cake
White chip brownies

White chip brownies

The brownies I made on Sunday afternoon turned out even better than I'd hoped. I didn't change anything in the recipe, but I did add something. Sadly, the addition of the white chocolate chips robs these brownies of the official designation of "vegan," but they're still damn close. To keep them vegan, just leave out the white chips, or use regular chocolate chips, or perhaps substitute some chopped walnuts...ideas abound.

3/4 cup whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1/8 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/4 cup vegan chocolate chips
1/4 cup canola oil
1 small ripe banana, mashed
1/2 cup sugar
1/2 cup plain or vanilla soymilk
1T flaxseed meal
1 tsp vanilla extract
1/2 cup white chocolate chips (or addition of choice), optional

Preheat the oven to 350 degrees. Grease a 9-inch square baking dish with cooking spray. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in large bowl.



Melt the chocolate chips with the canola oil in the microwave at 50% power, stirring until smooth. Whisk in the banana and sugar.



Combine the soymilk, flaxseed meal, and vanilla in a measuring cup, then fold into the chocolate mixture.



Stir the chocolate mixture into the flour mixture until just combined.



Gently fold in the white chocolate chips or other add-in, if using. And yes, taste the batter.



Spread in the prepared baking pan, and bake for 20-25 minutes, or until a toothpick inserted 2 inches from the side of the pan comes out dry, but the middle is still soft (mine took 20). Cool in the pan on a wire rack.



SO GOOD. They were far moister than I expected - these are not the dense and chewy type of brownies, but the soft, luscious, cakey kind. I was mildly concerned that the banana flavor would come through too strong, and was surprised to find out that even though the inclusion of banana is just barely detectable, it's actually a pleasant top note against the richness of the chocolate. You can't even complain about these nutritionally! Ah, at last...I may have finally discovered my perfect brownie.



Yield: 16 brownies. Per brownie (with white chocolate chips): 151 calories, 7g fat (2.2g sat), 20.5g carbs, 1.5g fiber, 2g protein.
Per brownie (without chips): 111 calories, 5g fat (1g sat), 15.4g carbs, 1.5g fiber, 1.5g protein.