There are a few words that I can choose for the word diet...dismal, grim, desperate, starving and just down right depressing. A few months back, I started a lifestyle change... I can't say the word diet, because my head will immediately go into starvation mode and I will end up on a binge tirade. So yes, a lifestyle change of sorts. I call my change, Paleo for B.A.B's (broke ass bitches). I am a single mother with two teens, one of them which is my son who towers over me in height and has an appetite of 50 men, so budgeting is a must in my household. Brownies are a fairly quick, easy and inexpensive dessert for teens and for my wallet. I found a Betty Crocker Recipe and decided to change it up to meet my dietary needs, but I also had to make it taste, look and feel like the real thing or my kids would scoff at it.
For this recipe I chose to use a 8x8 baking pan instead of the standard 9x9x2 pan. Simply because if I'm going to have a brownie, I want a BROWNIE!! These brownies have a crispy layer on the top as well as the ever coveted corner pieces. The inside is unlike any other brownie you have ever had. I say this because they are not dense like normal brownies. Once you bite into it , it has a light and airy texture and almost melts in your mouth. This is an experience I have not had eating a brownie before, so I wanted to be upfront with you about this slight change. Some of the other differences you may notice in this recipe are, one, that the Betty Crocker recipe called for 1 and 3/4 cup white cane sugar. I replaced the sugar with Better Body Foods Organic Coconut Palm Sugar . Why Coconut Palm Sugar? Table sugar has zero nutrients, yep, zero! While coconut palm sugar contains potassium, zinc, iron, calcium and contains short-chain fatty acids, polyphenols and anti-oxidents. It also contains an important fiber called inolin, this fiber has the capability of slowing glucose absorption. Great for those who are suffering with hypo/hyper glycemia and diabetes.
The second change would be the Betty Crocker recipe calls for 1 cup flour, in which I used 1/2 cup plus 2 tbs. all-purpose flour and 1/2 cup Bob's Red Mill Organic High Fiber Coconut Flour. You can choose which ever brand you prefer but I can only vouch for this one in this particular recipe. I made this change as to help keep this recipe lower in carbohydrates, but still keep the brownie structure intact. I can honestly say that I have not yet tried a flour-less brownie. But if you have and have an awesome recipe please let me know. I'd love to try it out! The third change would be that the recipe called for 2/3 cup of butter. I used 1 stick (1/2 cup) butter and 1/4 cup shortening. The shortening helps the brownies have a smooth, creamy, fudge like consistency. I also add 1 tsp. of finely ground espresso beans. The espresso helps bring out the chocolate flavor, but this is completely optional. The last major change to this recipe is the chocolate. I used 2 Tbs. Cocoa powder plus, 5 ounces Baker's German Chocolate . You could use 5 oz. Ghirardelli Premium Baking Bar, 60% Cacao Bittersweet Chocolate in place of the German Chocolate. ** Note to reader: Each chocolate bar comes in 4 oz bars so you will need 2 bars and save the excess for another time.
Smidge of Guilt German Chocolate Fudge Brownies Recipe:
1/2 cup butter softened to room temperature
1/4 cup shortening
5 ounces Baker's German Chocolate
1& 3/4 cups organic coconut palm sugar
2 heaping tablespoons cocoa powder (Omit cocoa powder if you are using semi-sweet, milk or dark chocolate)
2 teaspoons vanilla
1 teaspoon espresso (finely ground)
3 large eggs
1/2 cup + 2 heaping tablespoons all-purpose flour
1/2 cup Bob's Red Mill Organic High Fiber Coconut Flour
3 tablespoons water (for melting chocolate)
1 cup chopped walnuts (optional)
Heat oven to 350 degrees. Line the bottom of a 8x8 baking pan with parchment paper.
Melt chocolate and 3 tablespoons of water in a small sauce pan over low heat. Stir continually to keep chocolate from burning on the bottom of the pan and once the chocolate it is completely melted, remove from heat.
Beat Butter and shortening until smooth, add in organic coconut palm sugar, vanilla and eggs. Mix until combined. Set the mixer to low and slowly add in the melted chocolate, espresso and then add cocoa powder. Now slowly add in the all-purpose flour, coconut flour and chopped walnuts (nuts are optional), mix until all ingredients are thoroughly blended. Spread evenly in pan.
Bake brownies for 45 to 50 minutes. (8x8 baking pan). 40 to 45 minutes using the 9x9x2 baking pan. To make sure the brownies are done the edges should be pulling away from the sides of the pan or you can do the wet test with a wooden toothpick. Be sure to cool the brownies to room temperature in the pan. Cut and Serve.
Bon Appetit!
~ Kimmy Murray
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