Chocolate Chip Peanut Butter Cookie Dough

These will change your life….. and that is all.

• 1/2 c. non-dairy margarine (i.e. Earth Balance)
• 3/4 c. natural peanut butter
• 1/2 c. organic brown sugar
• 3/4 c. organic powdered sugar
• 1/2 t. vanilla extract
• 1 t. baking powder
• 1/2 t. baking soda
• 3/4 t. salt
• 1 c. whole wheat pastry flour
• 1/2 c. unbleached organic flour
• 1/2 c. natural peanut butter chips
• 1/2 c. non-dairy chocolate chips

Using a stand mixer, beat margarine, peanut butter, sugars and vanilla until fully incorporated.
In a separate bowl, combine baking powder, baking soda, salt and flours.
Add dry mixture to the mixer bowl a little at a time and mix until a crumbly dough forms.
Next, add in your chocolate chips. Once combined, chill for 30 minutes.
Pre-heat oven to 350 degrees and scoop with your fingers and shape dough into balls.
Place on cookie sheet and bake for 10-12 minutes.
Dough balls will still look the same when they come out of the oven – just let them rest for a few minutes before moving them to a cooling rack.
Lastly, devour.

Recipe from: MamaPea

Mocha Fudge Brownies

These brownies are so DENSE and FUDGY oh my god they really are amazing. Perfect amount of chocolate, chips and a hint of a coffee flavor. No one will ever detect the secret ingredient in these that make them so much healthier than the conventional brownie! These are amazing on top of a big bowl of coconut ice cream.

Mocha Fudge Brownies

1/2 avocado (1/4 cup packed)
1/3 cup agave nectar (or all natural sugar)
1/3 cup pure maple syrup
2 tbsp sunflower oil
1 tbsp ground flax seeds
2 tsp pure vanilla extract
2 tsp organic dark roasted coffee
1 1/4 cup all purpose flour
3/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1/3 cup dark chocolate chips

Directions: Preheat the oven to 350F. In a large bowl, gently smash the avocado with a fork to break apart. Using a hand mixer, process the avocado until smooth. Add the agave, maple syrup, oil, flaxmeal, vanilla extract, and coffee and mix until smooth. In a medium sized bowl, mix together the flour, cocoa, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet and mix on low or stir by hand until just mixed. Stir in chocolate chips. Using a spatula, plop the mixture into a non-stick 8'’ x 8” square baking pan. The batter will be VERY THICK so just press down the batter with your spatula until it’s evenly spread out. Place in oven and bake for 20 minutes. The brownies will rise and become thicker and it may not look like the brownies are finished but you must remove them from oven after 20 minutes otherwise they will be too dry. Cool brownies for 20 minutes and if you want – pop them in the freezer for about 30 minutes to set and firm. Use a sharp knife to cut into 9 squares.

From: Oh She Glows

Chickpea “Blondies”

Originally saw this recipe here. I love that the secret ingredient is Chickpeas!!! You really can't taste them in this recipe AT ALL. They are a sweet peanut buttery dream and pack some awesome nutrients from the beans, nut butter, and flax meal. If you don't care about making these gluten free then sub all the flax and flour for regular flour. You won't regret making these!!!

Chickpea “Blondies” Yield: 8 servings

Non-stick cooking spray
15 ounces (1 can) cooked garbanzo beans, drained and rinsed
1/2 cup raw sugar
1/2 cup strawberry or other all-fruit spread
1/4 cup natural peanut butter
2 teaspoons pure vanilla extract
1/4 cup plus 2 tablespoons flax meal (sub with other meal or flour if you’re not looking to make these gluten-free)
2 tablespoons brown rice flour (sub with other meal or flour if you’re not looking to make these gluten-free)
1/2 teaspoon baking powder

• Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with spray.
• In a food processor, combine all ingredients and blend until perfectly smooth, scraping sides often.
• Pour batter into prepared pan. Bake for 26 minutes.
• Place the pan on a wire rack and let cool completely before placing in the fridge and slicing.
• Enjoy cold from the fridge. These blondies freeze well, too.

Chocolate Chip Cookies

These cookies are so yummy!!! I brought these to a party and they were all gone by the end of the night =] If these seem time consuming, you could just put the batter into a rectangular pan and make cookie bars instead!

Chocolate Chip Cookies - Makes 30 cookies

• 2 cups walnuts
• 1 cup liquid sweetener (agave or maple syrup)
• 2 tsp. vanilla extract
• 1½ cups oat flour
• 1 tsp. baking soda
• 1 tsp. salt
• ¼ tsp. ground cinnamon
• 2 cups rolled oats
• 1½ cups vegan chocolate chips (12 oz.)

1. Preheat oven to 350 and coat 2 baking sheets with cooking spray.

2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add half of the sweetener, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.

3. Pour remaining sweetener over ground walnut butter, add vanilla extract, and stir until no lumps remain.

4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes in the fridge or freezer. Fold in oats, then chocolate chips.

5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.

Enjoy!!!

Nutritional Information: Calories: 173, Protein: 3g, Total fat: 10g, Saturated fat: 3g, Carbs: 21g, Cholesterol: 0mg, Sodium: 122mg, Fiber: 2g, Sugars: 12g

Healthy Carrot Cake

So I saw this recipe and thought it looked delish and packed an awesome nutritional punch. The original recipe called for 1 cup walnuts, but I did half and half of two different kinds (you can use whatever you have on hand). I also switched out one cup of maple syrup for applesauce. This drastically cut the calories and sugar content from 255 to 185 calories, and 25 to 12 grams of sugar. If you want to drizzle some maple syrup on top before eating, then go ahead! This was super yummy and it's so good for you!!! It really tastes exactly like carrot cake mmmm

Carrot Oat Breakfast Cake - Makes 12

Natural cooking spray

1 cup rolled or quick cooking oats

1/2 cup walnuts

1/2 cup almonds

1 cup whole wheat pastry flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 cups grated carrots

1 cup unsweetened applesauce

1 cup raisins

1/2 cup unsweetened finely shredded coconut (divided into 6 Tbsp and 2 Tbsp)

1 1/2 teaspoons vanilla extract

Preheat oven to 325°F. Lightly oil a rectangular baking pan with cooking spray and set it aside. Pulse oats, walnuts, and almonds in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well.

In a second large bowl, combine carrots, applesauce, 6 Tbsp coconut and vanilla.

Add carrot mixture to flour mixture and stir until completely incorporated.

Transfer to prepared pan and sprinkle the remaining 2 Tbsp coconut on top of the cake.

Bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool before cutting into squares (3x4 to make 12 pieces).

Enjoy!!!

look at all those vitamins and minerals!! (click to enlarge)

Irish Soda Bread

So if you look up any recipe for traditional Irish soda bread, it contains 4 ingredients: flour, baking soda, salt, and buttermilk. Anything else added (such as raisins) strays from the original tradition! So in vegan baking, to create a buttermilk substitute all you need to do is add some vinegar to a milk substitute and you've created a buttermilk equivalent! This bread was so yummy and everyone that tried it loved it (non-vegans included).

Irish Soda Bread

2 cups non-dairy milk (I used almond milk)

2 tsp white distilled vinegar

4 cups whole wheat pastry flour

1 tsp baking soda

1 tsp salt

1 cup raisins

Preheat oven to 425. Lightly grease a round 9- or 10- inch cake pan.

In a measuring cup, combine milk and vinegar. Let stand for 5 minutes.

In a large bowl, combine the flour, baking soda, salt, and raisins. Add the milk and vinegar mixture until you have a sticky dough. Knead dough in the bowl for 10-12 strokes.

Place dough in the cake pan and cut a cross in the top.

Bake for 40-45 minutes, or until the top sounds hollow when thumped.

Cool slightly before serving. Spread your favorite non-dairy butter or jam on the bread!!

Healthy Chocolate Chocolate Chip Muffins

So these muffins are from Bethenny Frankel's book "Naturally Thin" and I wasn't really sure what to expect of these. Whenever I bake with applesauce, the result is either rubbery or kind of off tasting. Well one bite of these dreams and it was like applesauce what? where? I really couldn't believe how good these tasted for replacing almost ALL of the oil with applesauce! I'm def going to play with these to make a blueberry version without the cocoa and with agave nectar instead of sugar. These were a little too sweet for my liking (because my palate is super sensitive to really sugary foods) but I'm sure for the average person they are just right. These really are more along the lines of a dessert/cupcake food. I had one for breakfast this morning and it was just way too decadent for a breakfast/latte meal. These would be perfect for after dinner though!

look at how moist and fudgey they are in the middle!!

Healthy Chocolate Chocolate Chip Muffins

1 cup unsweetened applesauce

1/2 cup raw sugar (use 1/3 cup if you want less sweet)

1 teaspoon vanilla extract

1 teaspoon almond extract

1 teaspoon oil (safflower, canola, or vegetable)

3/4 cup oat flour (to make oat flour, pulverize dry rolled oats to a powder in a blender)

1/3 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

dash of cinnamon

1/2 cup grain sweetened chocolate chips (using these instead of regular chocolate chips cuts the calories of the chips in half and you don't sacrifice any taste)

1. Preheat oven to 375 and line a muffin tin with 8-10 liners (depending on if you want 8 large muffins or 10 smaller muffins)

2. In a small bowl, combine the applesauce, sugar, vanilla, almond extract, and oil. Stir and set aside to let the sugar crystals dissolve.

3. In a large bowl combine the oat flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Mix together with a wire whisk to aerate the dry ingredients.

4. Add the applesauce mixture to the flour mixture and stir well until combined. Fold in chocolate chips.

5. Using a large spoon, divide the batter between 8 or 10 muffin cups. Bake for 20 minutes, or until the tops are firm to the touch.

6. Cool completely on a wire rack.

I made 10 muffins and they still turned out to be a decent size. I made half the batter with regular chocolate chips (for the hubby) and the other half with grain sweetenend chips (for me). His muffins are only 142 calories a piece while mine are 114 calories each. Either way, these muffins are bangin and really healthy!!!

Vanilla Cupcakes

These are like vanilla custard in cupcake form, seriously. I don't even like vanilla cupcakes because they usually just taste like I'm eating pure sugar in cake form, but these were amazing and like nothing I have ever tasted before in a cupcake. This recipe is so simple but amazing. I made them for my best friend's 26th birthday but I plan on making them again this weekend when the hubby comes home, so I'm including a scaled down version at the end that makes just 3 cupcakes instead of 12!

Vanilla Cupcakes - makes 12

2/3 c soy milk

1 tsp apple cider vinegar

2/3 c agave nectar*

1/3 c safflower oil*

2 tsp vanilla extract

1 c all purpose flour

1/3 c whole wheat pastry flour

1 tsp baking powder

1/2 tsp baking soda

pinch of sea salt

*Agave nectar can be substituted with regular sugar. Safflower oil can be replaced with any neutral tasting oil, such as vegetable or canola.

• Preheat oven to 325. Line a 12 cup muffin tin with paper liners.
• Combine the milk and vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little. If it doesn't bubble, then keep stirring the mixture until it does. Add agave nectar, oil, and vanilla and stir.
• In a separate bowl, combine the flours, baking powder, baking soda, and salt.
• Add the wet ingredients to the dry, mixing until no lumps remain. I used a hand held mixer to ensure it was thoroughly combined.
• Pour batter into the prepared muffin tin so that the liners are filled about 3/4 of the way with batter. This will make exactly 12 cupcakes.
• Bake for 18-22 minutes or until a toothpick inserted in the center of one cupcake comes out clean and the tops are slightly springy when pressed.
• Cool cupcakes in the pan for 10-15 mins, then cool completely on a baking rack before frosting.

For the frosting I used Cherrybrook Farms Chocolate Frosting Mix because I've had it sitting unopened in the cabinet for a while. I used half of the mixture with one stick of margarine blended together. You can use any frosting you want or search for a recipe online, there are tons available.

Enjoy with besties!!! (thanks for the pic Renee!)

Scaled down recipe - makes 3 cupcakes

Since this is scaled down, there will be some weird Tbsp and tsp combinations because it is an EXACT measurement scaling. If you want to approximate (keeping in mind that 3 tsp = 1 tablespoon) then go for it!

2 Tbsp + 2 tsp soy milk

1/4 tsp apple cider vinegar

2.5 - 3 Tbsp agave nectar (depending on how sweet you want it)

1 Tbsp + 1 tsp safflower oil

1/2 tsp vanilla extract

1/4 c. all purpose flour

1 Tbsp + 1 tsp whole wheat pastry flour

1/4 tsp baking powder

1/8 tsp baking soda

pinch of sea salt

Flourless Chocolate Tart

I love this recipe because it's so RICH and decadent, but fairly healthy bc there's no added sugar or oils! I like to use a 10 oz bag of grain sweetened chocolate chips and then 6 oz of 100% unsweetened dark chocolate. My family described this dessert as "death by chocolate" mmmmm

Flourless Chocolate Tart

Crust:

1 cup of raw walnuts

1 cup of raw pecans

2 cups of pitted dates

• Pre-heat oven to 375.
• Pulverize all ingredients in a food processor until finely ground; press into an 11 or 12 inch tart pan.
• Bake the crust for 10 minutes or until slightly browned around the edges.

Chocolate Layer:

16 ounces of nondairy semisweet or dark chocolate chips or bar

2 cups of nondairy milk

2 tablespoons of cornstarch powder

1/4 cup of water

• Melt the chocolate in a double boiler or in the microwave.
• In a saucepan, heat the milk over medium heat until hot but not boiling.
• While the milk is heating, combine the cornstarch and 1/4 cup of water in your measuring cup until the powder is completely dissolved. This is the thickener for the chocolate cake part.
• Add the melted chocolate to the hot milk and whisk to combine (I like to use my hand held electric mixer). Whisk in the thickener as well and keep stirring occasionally for 10 minutes.
• Once the chocolate mixture has thickened up, pour it into the baked tart shell and chill for 2 hours or overnight.

Adapted from "The Vegan Table"

Happy Thanksgiving!

Me and the hubby and our first Thanksgiving as a married couple!

Me, Daddy, and my sister Catherine

And onto the Thanksgiving Dinner that I prepared.... about to be uncovered!

Yummmm!!!

Cornbread muffins, gravy, and wine glazed veggies

Stuffing and Purple Cauliflower

The beautiful table

My plate!! Look at how colorful it is! carrots, green beans, butternut squash, cauliflower and gravy, brussel sprouts with green apples, cranberry sauce, cornbread muffin, sweet potatoes,and stuffing!! Better believe I devoured this and went back for 2nds!

Chocolate Truffles

Vegan Cherry Cheesecake and Crustless Pumpkin Pie

Vegan Crustless Pumpkin Pie

Vegan Cherry Cheesecake

I hope everyone had a fabulous holiday with your family and friends! Isn't that what it's all about anyways? Yummy food is just the icing on the cake, so to speak =]

Fudge

So my friend Bridget posted that she was making this recipe the other night, a low-fat fudge recipe. I thought wow that looks soo yummy! But of course I had to change it up a little bit!!

So first off I bought a box of brownie mix from Whole Foods which was 13.1 ounces. The recipe calls for a brownie mix that is 18.3 ounces. Hmmmm I wonder how I will ever figure out how much pumpkin to use. Oh yeah.... MATH!

I actually had my Algebra 1 students do this last year for an extra credit assignment. I gave them a recipe to make with a certain ratio that they had to scale up/down to make the correct amount. Of course I made them show all their work a separate piece of paper so they couldn't pretend to make the right amount. So I once again prove that math is not useless (a tireless question asked by teenagers).

Anyways back to cooking, here is my pumpkin measured out correctly with the brownie mix that I used.

Now I don't have this magical peanut butter that the recipe is asking for, so instead I found a tip online for making a similar version of peanut butter with less calories. It's so genius that I wish I had thought of it myself.

Combine 1 part peanut (or almond) butter with 1 part milk (regular or a substitute - I used unsweetened vanilla almond milk). You will get a smooth creamy mixture that is half the calories of regular peanut butter just like that mystery peanut butter hungry girl tells you to buy.

1/2 almond butter and 1/2 almond milk concoction in jar, next to my "fudge"

I then proceeded to dollop 2 tablespoons of almond butter on top of my fudge and then go to town with my swirling!

I put it in the oven at 350 for 35 minutes and this is what came out.

It is currently hiding out in the fridge until tomorrow morning where I can cut it into 36 little fudge squares that will be a fabulous 45 calories a piece! I will post an updated picture of the finished assembled product =]

Enjoy!!!

Dark Chocolate "Truffles"

So I got this recipe idea from: http://chocolatecoveredkatie.com/2009/10/13/make-these-now/ I am really into larabars which are raw ingredients blended together. They are naturally sweet from dates and have tons of protein and fiber from the nuts! Well I decided to make a "healthy truffle" for our Thanksgiving dinner that we celebrate with my husband's side of the family the Sunday before the holiday. I'm hoping that everyone likes them since they are secretly really healthy for you!!!!

1 cup of cashews

1 1/3 cup of pitted dates

1 teaspoon of vanilla extract

4 tablespoons of cocoa powder

2 squares of Ghirardelli 100% Cacao Unsweetened Baking Bar melted in the microwave for about 1:30 to 2 minutes

I blended the first 4 ingredients in a food processor. Once the first 4 ingredients were all chopped finely, I added the melted chocolate on top and then processed everything again! It resulted in a nice sticky but kind of gritty mixture. I just squished a handful of mixture in my hands and them formed them into little balls. Some I rolled in cocoa powder, chocolate sprinkles, or leftover melted dark chocolate... and some I left plain!

Here are some pics of the amazing results. I really can't wait to share these with everyone because they are SOOOOOO delicious!!!

The recipe made about 17

You can click the picture to see all the yummy dark chocolatey-ness up close!!!

Cocoa powdered and sprinkles

One little plain ball and one rolled in extra chocolate... saved for tonight for me and the hubby =]

Impossible Vegan Pumpkin Pie

I haven't made this yet, but the blog that it came from always has delicious recipes. This is def something I want to make for Thanksgiving this year!

If you aren't vegan, then you can substitute the 1 tbsp. Ener-G egg replacer for 2 eggs and take out the 1/4 cup of water.

Ingredients:

1 1/2 cups soymilk
1 tbsp. Ener-G egg replacer
1/4 cup water
1 tbsp. cornstarch
1 tsp. vanilla
2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)
1/2 cup rice flour (or flour of your choice)
2 tsp. baking powder
3/4 cup sugar
1/4 tsp. ginger powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt

Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.

Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn't be uncooked.)

Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.

Makes 8 servings, each containing 153 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 34g Carbohydrate; 0mg Cholesterol; 264mg Sodium; 3g Fiber.

From: http://blog.fatfreevegan.com

Simple Sugar Cookies

So my sister and I made these last year in North Carolina with our cousin Sammy and we couldn't stop eating them... like seriously they were gone so fast!!!

1 1/2 cups flour
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup oil
1 Tbsp. vanilla
1 Tbsp. maple syrup
1 tsp cornstarch and 2 Tbsp of water
Cinnamon and sugar, to coat

• Mix the dry ingredients in a bowl.
• Mix the wet ingredients in a measuring cup (make sure they’re blended well).
• Stir the wet ingredients into the dry ingredients. Using your hands, form the dough into a big ball. (If it sticks together well, then it’s the right consistency. If not, add a bit of water and mix it well.) Form the dough into cookie-sized balls and roll them into the cinnamon-sugar mixture.
• Place on an ungreased cookie sheet. Flatten each ball a little bit.
• Bake at 375°F degrees for about 7 minutes.

Makes about 18 cookies

From: vegweb.com

Chocolate Peanut Butter Cups

I made these tonight and OH MY GOD. They are so DECADENT and AMAZING. I could only have one because they were so rich, but wow these are def worth the calories. Perfect treat for Halloween! Esp for us vegans who can't eat all that halloween candy that is loaded with dairy, hydrogenated oils, and high fructose corn syrup (yuck!). I hope you guys love these as much as I did!!!! And they're pretty easy to make too =]

MAKES 12

INGREDIENTS
1⁄2 cup Earth Balance butter
3⁄4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3⁄4 cup graham cracker crumbs or 10 graham cracker squares ground up in a food processor
1⁄4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
1⁄4 cup soy, rice, or nut milk
1⁄4 cup chopped pecans, almonds, or peanuts

STEPS
Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.)
Set aside.
Melt the butter in a small saucepan over medium heat.
Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat.
Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
Combine the chocolate and milk in another pan.
Stir over medium heat until the chocolate has melted.
Spoon the chocolate evenly over the peanut butter mixture.
Top with chopped nuts.
Place in the refrigerator to set for at least 2 hours before serving.

They are great soft, but even better a little firmer!

From: "The Kind Diet" by Alicia Silverstone

Low Fat Brownies

So I made this recipe and while the brownies are really good, they do have a strong banana taste to them. I'm going to try substituting with applesauce next time and see how they come out. But overall, they were really delish... and no you can't taste the beans at all! Just fudge-y, chocolate-y, banana-y tasting goodness!

PS you can use regular sugar instead of agave nectar =]

Ingredients:
15oz can black beans, drained and rinsed
2 bananas
1/3 cup agave nectar
1/4 cup cocoa
1 tbsp ground cinnamon
1 tsp vanilla extract
1/4 cup quick/instant oats
a few drops mint extract *optional
1/4 cup raw sugar **optional
chocolate chips *optional
chopped walnuts *optional

* if you’re bananas are really ripe (browning) you probably won’t need the extra sugar; I suggest making the batter without it, then taste testing it to see if you need to add more sugar.

Directions: 1. Preheat 350F
2. Combine all ingredients, except oats, in a food processor or blender
3. Blend until smooth, scrapping sides as needed
4. Stir in the oats ** if you find these brownies are too soft or too fudgey, add another 1/4 cup oats or flour
5. Pour into a greased 8×8 in pan
6. Bake approx 30 minutes, toothpick test
7. Allow to completely cool before slicing

Nutritional Info: (without optional ingredients) each: 85 calories, 1g fat, 16g carbs, 4g protein

(with additional 1/4 cup sugar) each: 105 calories, 1g fat, 21g carbs, 4g protein

Bitchtastic Brownies

These are seriously my favorite brownies of all time. I only make them once or twice a year because they are just so RICH and decadent. You can use any kind of cane sugar that you have for the Sucanat (that's just a special kind of sugar in its rawest form).

Click on the photo to enlarge it so you can see the recipe better!

From: the book "Skinny Bitch"