Off the Shelf: Yummy, Healthier Brownies

Last Fall, at Boston’s Eat Boutique, I discovered Blue Egg Baking’s brownie mix. The mix has a short list of ingredients – all of which you can recognize! All you need to do is add 2 eggs and 1/2 cup of your favorite baking oil. The box suggests adding a cup of finely grated vegetables.  I highly recommend that you do! I tossed in grated zucchini, summer squash, and carrots, and you’d never be able to taste all the healthiness under the delicious chocolate. But you can bask in the knowledge that you’re enjoying a more nutritious dessert.

I also added a handful of Ghirardelli chocolate chips, just for kicks. The brownies came out incredibly moist and fudgey, and not too heavy or greasy. They had an intense, chocolate flavour and were not too sweet.

I can’t wait until Blue Egg’s online ordering goes live, or until these mixes are available in more stores – right now you can buy this stuff only in a few Massachusetts stores, and at the Whole Foods in Portland, Maine.

These brownies are so good on their own, they don’t need any additional frosting or garnish. My boyfriend agrees that these are probably the best brownies we’ve eaten. Kudos to Blue Egg owner Tracey for developing this awesome brownie mix!

 

Slightly Less Sinful: Zucchini Chocolate Cake

This chocolate loaf contains one whole zucchini, making it moist, and less unhealthy, right? This is based on an old coworker’s recipe (thank you, SK!)

Chocolate Loaf Cake

1) Beat together:

• 2 eggs
• 3/4 cup brown sugar
• 1/4 cup canola or safflower oil
• 1/4 cup milk

Beat well to aerate.

2) In a separate bowl, mix together:

• 1 cup cake flour
• 1/4 cup cocoa
• 1.25 tsp baking soda
• 1/2 tsp salt

Fold this mixture into the first bowl. Fold carefully to avoid breaking the air bubbles.

3) Fold in 1 cup grated zucchini (1 whole zucchini)

4) Fold in a large handful of chocolate chips (optional)

5) Bake in a greased loaf pan at 350 °F for about 35 minutes. Allow to cool before glazing.

 

Easy chocolate glaze

Heat 2 oz. coconut milk and mix in 2 oz. chopped chocolate (I used semisweet chocolate chips)

 

 

This cake is great the next few days too. Just warm it up a little, and enjoy.