Baking Brownies with a Twist!

5 years ago

A few people had been talking about brownies, so of course when I was at the market; I was in the baking aisle staring down the brownie mixes. I grabbed one of the smaller boxes (which make 12 brownies compare dot the larger which makes 16). I didnt want to follow the directions on the back of the box, I wanted to come up with a different way to make boxed brownies so I did just that and I can say they came out <em>fabulous!</em>

Ive learned that by sometimes baking without eggs, oil and butter can be tricky, but there are ways to substitute certain things or even cut back on half the ingredients and substitute with the rest. Its a trial by error process, but Im starting to get the hang of it and have got it pretty down pact. <strong>Did you know that you can use a banana to substitute for oil in baking or you can even use unsweetened apple sauce to substitute for an egg OR oil? </strong>It really does work. The only trick is you need to add in a little pinch of baking powder to help give the baking item a bit of a rise.

The ingredients I used were:
1 box of Duncan Hines brownie mix
¾ cup unsweetened apple sauce
1 whole ripe banana
2 tablespoons water
¼ tsp baking powder

I emptied the dry brownie mixture into a large bowl. I then put ¼ cup apple sauce into my magic bullet with the banana and pulverized it to death. I poured that liquidy mixture into the brownies and added in 2 tablespoons of water. I then sprinkled in the ¼ teaspoon baking powder and stirred. I eyeballed the consistency and ended up adding in another half cup of unsweetened applesauce to the mixture and stirred. Because you are using apple sauce you dont want to over stir the mixture or it will become gummy, so just stir until combined.

Since I did not feel up to cutting up a tray of brownies into 12 equal sizes (yes, I am that anal) I decided to put them into a muffin pan so theyd be portioned out into serving sizes! I sprayed my muffin tins with Pam then evenly distributed the mixture into the tins. I baked them per what the box stated (325F) for roughly 20 minutes. I checked the brownies and when I inserted a knife into a few of them and it came out clean, I removed them from the oven and let them rest on top of the stove.

When luke warm I removed them from the pan and placed them on a plate and took one for myself to eat and gave 2 to my boyfriend. My boyfriend, who in no way needs to be on a diet, needs to eat healthy, etc., told me these were the best brownies hes ever had. And no hes not being a sweetheart because he loves me -- trust me if he doesnt like something hes not shy in saying it.

The brownies were <strong><em>VERY moist, VERY chocolaty and had a slight hint of banana in the background!</em></strong> Delicious! The only thing to make them better would be to nuke it in the microwave for 5 seconds and eat it with a scoop of vanilla ice cream over it. Yummy!

If you are going to be making the larger box of brownie mix, you substitute the ingredients on the back with apple sauce and a banana. I keep the water relatively the same because you sometimes need that tiny bit of moisture. Since this mix only needed ¼ cup oil I used one banana and because it called for eggs, I used 3/4c apple sauce because it needed a little more moisture to get it all combined.

<em>Would you make a healthier, waist friendly version of brownies at home?
Have you ever experimented in baking trying to cut back on certain things?
What is your favorite type of brownie?</em>

Images are mine do not take or use. Thank you.

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