Welcome to a new weekly posting series called “Guest Blogger of the Week” or “GBOTW”. Yes, I am going there with the acronym. It’s just too long to keep writing out over and over again. GBOTW is the place to go every Thursday to learn about new blogs (food, design and crafts, lifestyle and more!), ideas and, of course, recipes. Check back in every Thursday to see who is featured and beef up your blog reader.
I have some amazing guest bloggers lined up for the next couple of weeks and couldn’t be more excited to start this series with one of my all-time favorite food blogs – An Edible Mosaic.
Faith is the genius behind An Edible Mosiac. She is not only a food blogger, a talented photographer and a cookbook author (look for her Middle Eastern cookbook in the Fall of 2012!), she is an all around great person.
Thanks Faith for helping me kick this series off and without further adieu…a fabulously dedadent yet healthy recipe from An Edible Mosaic!
I am absolutely thrilled to be guest posting here today! I always love the food that comes out of Alyssa’s kitchen, and having the opportunity to share a recipe with her readers is a real treat for me. Since Alyssa’s blog is focused on delicious food that’s healthy and uncomplicated to prepare, I wanted to share a recipe that everyone can relate to…
Anyone out there like brownies? I do too. The thing is, I really don’t need another brownie recipe. Like many of you, I already have a couple of favorites…and, because I trust you guys (and I know you won’t tell anyone 😉 ), I’ll even admit I really don’t mind using an occasional brownie mix from a box. But sometimes I want to eat a brownie (or two) without the consequences of eating a brownie. You what I’m talking about…the inevitable sugar crash and lethargy, followed by further brownie cravings. (Sigh. Such a vicious cycle, isn’t it?)
Not so with these brownies.
They’re rich in protein (from Greek yogurt, eggs, almond meal, and protein powder) and have no added sugar (the little bit of sweetness comes from semisweet chocolate and stevia). If you want to bump up the nutrition even more, add a handful of chopped walnuts or a couple tablespoons of ground flaxseed, hemp seed, or chia seeds.
So, how do they taste? Well, you can tell you’re not eating a heavy, indulgent brownie that will induce a sugar coma later, but for what they are (a healthy treat that will satisfy a sweet tooth while nourishing your body), they are amazing. They’re dense and intensely chocolaty with a subtle nuttiness…and not at all too sweet, which I happen to love. Literally have your cake (in brownie form) and eat it too. 😉
Thanks again Alyssa and nice to meet you all!
Makes 1 (8 by 8-inch) pan of brownies, about 9 servings Individual Brownie is 5 Points Plus
10 minPrep Time
30 minCook Time
40 minTotal Time
- 4 oz good quality semisweet chocolate (about 60% cacao), chopped*
- 3 tablespoons canola oil
- 6 tablespoons low-fat Greek yogurt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup almond meal/flour
- 1/4 cup unflavored protein powder**
- 1 tablespoon cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon instant coffee granules (optional)
- 2 packets stevia (or other sweetener of your choice; you can add more to taste)
- Pinch sea salt
- *You can use a chocolate bar or mini chocolate chips.
- **You can omit the protein powder if you want; if you do so, reduce the amount of yogurt to 4 tablespoons.
- Preheat oven to 325F and line an 8 by 8-inch baking pan with parchment paper so it hangs over the edges.
- Melt half the chocolate in a microwave or double boiler; cool slightly, then whisk in the oil, yogurt, eggs, and vanilla. Stir in the almond meal, protein powder, cocoa powder, baking soda, coffee powder (if using), stevia, and sea salt, being careful not to over-mix. Fold in the remaining half of the chopped chocolate.
- Spread the batter in the prepared pan, and bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 25 to 35 minutes.