Notice how Marley color coordinates with the fence. Such a fashionista!
A snow day wouldn't be complete without some homemade goodies! I've started Weight Watchers, in an effort to lose a few pounds before our trip in May (don't want to sink the ship!). This recipe for Whole Wheat Brownies comes from Everyday Food and by my calculations is 4 points.
I noticed too late that it calls for unsweetened apple sauce. To cut down on sweetness, I cut the brown sugar to 1/2 cup. They are very cake-like and turned out great!
Whole Wheat Brownies
Makes 166 tablespoons (3/4 stick) unsalted butter, melted, plus more for pan
1/2 cup all-purpose flour (spooned and leveled)
1/2 cup whole-wheat flour (spooned and leveled)
1/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon baking soda
1 cup packed light-brown sugar
1 1/4 cups unsweetened applesauce
1 large egg
8 ounces semisweet chocolate, coarsely chopped
Preheat oven to 350 degrees. Butter an 8-inch square baking dish; line with parchment, leaving a 2-inch overhang on all sides. In a medium bowl, whisk together flours, cocoa, baking powder, salt, and baking soda.
In a large bowl, stir together sugar, applesauce, and egg. Place butter and 6 ounces chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted. Stir chocolate mixture into sugar mixture. Stir in flour mixture. Pour into pan and top with 2 ounces chocolate.
Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 minutes. Let cool in pan on a wire rack. Use parchment to lift cake from pan and cut into 16 squares. (Store in an airtight container, up to 5 days.)