Fudgy Brownies

This is from a new cookbook I have called Cooking from the Cupboard. It uses the staples from your cupboard to make healthy meals for your family. My daughter has digestive problems and I am always struggling to get her to add fruits and veggies to her diet. I've been learning how to slip in pureed carrots, squash, and sweet potatoes {baby food} into some of our meals so that she will eat them without even knowing it. Well, this recipe has a surprise ingredient of it's own, but NO ONE has been able to tell. :0) They are actually so moist and yummy that I can't stop eating them. Good thing they are a healthy version!

2/3 c. unbleached all-purpose flour
2/3 c. granulated sugar
1/3 c. unsweetened cocoa powder, sifted
3/4 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
1 tsp. instant coffee powder
1/3 c. boiling water
1/2 c. fat-free or 1% milk
1 jar (2 1/2 ounces) baby-food pureed prunes
2 egg whites
1 1/2 tsp. vanilla extract

1.Preheat oven to 350 degrees. Coat an 8x8 pan with cooking spray.
2. In a large bowl, mix the flour, granulated sugar, cocoa, baking soda, baking powder, and salt.
3. In a medium bowl, dissolve the coffee powder in the water. Stir in the milk, prunes, egg whites, and vanilla. Pour over the cocoa mixture and mix well. Pour the batter into the prepared baking dish and bake for 30 minutes, or until a knife instered in the center comes out clean.
4. Cool on a wire rack for 10 minutes. Invert onto a cutting board and let cool completely before cutting.

Makes 16 brownies.

Per brownie: 106 calories, 2 g protien, 24 g carbohydrates, 0 g fat, 0 mg cholesterol, 1 g dietary fiber, 103 mg sodium

Ashlee side note: I know some of you are flinching at the coffee addition. The brownies do not end up with a coffee taste. However, if you are still not wanting to add that into the mix you can just substitute hot cocoa. :0) I pulled these brownies out of the oven a couple of minutes early because they seemed to be set up just right. Oven temperatures vary though, so I would just keep an eye on them.
The part about completely cooling the brownies is important, so don't chop into them before then. You will have to refrain from drowning yourself in chocolately goodness for a few extra minutes. :0) Store these in an airtight container to keep them moist.
I took these brownies to the Super Bowl party last night and NOBODY knew there were prunes inside of them and they were a hit. Nothing like keeping yourself regular while you enjoy your favorite food group....chocolate. :0) I have yet to tell anyone AT ALL about the secret addition so keep it to yourself!

Cakey Chocolate Chip Cookies

People! This is it! This is the one that has saved me! These are chocolate chip cookies that are actually GOOD for you. Sure, you still have to practice moderation, but the nutrition info on these babies makes me so happy. :0)

1 cup rolled oats
1/2 cup butter softened
1 cup packed brown sugar
1 tsp baking soda
1/4 tsp salt
8 oz. (1 cup) plain fat free yogurt
1/2 cup Egg Beaters
2 1/2 cups whole wheat pastry flour
1 1/2 cups mini semisweet chocolate chips

Preheat oven to 375 degrees. Put oats in a shallow baking pan and bake 10 minutes. Place oats in a blender and blend until ground into a powder. Set aside.
In a large mixing bowl, beat butter with mixer for 30 seconds. Add brown sugar, baking soda, and salt; beat until combined. Beat in yogurt, eggs, and vanilla until combined. Mix in flour. Then, using a wooden spoon, stir in the oats and chocolate chips.
Drop dough by rounded tsp. 2 inches apart on cookie sheet and bake for 9-11 minutes. Transfer to a wire rack to cool.

Nutrition facts per cookie:
82 calories, 3 g total fat, 12 mg cholesterol, 54 mg sodium, 12 g carbohydrates, 1 g fiber, 2 g protein.

Ashlee side note: Ok, so if you're not wanting to go ALL the way healthy on these, you can use regular flour and use 2 eggs instead of the egg beaters. I made them with whole wheat flour and the egg beaters and they were a hit. Nobody knew they were whole wheat. :0) Tee hee...I snuck it in on them. I use the egg beaters because they are none of the fat, but all of the protein and are made from real eggs. Essentially eggs whites, but I don't have to throw away the yolk. :0) Oh! And I made these into cookie bars like I usually do out of laziness and they turned out great. I put them in a 9x13 pan, but don't remember how long I cooked them for. I just kept an eye on them and took them out when they started turning golden on the outside edge. They still look doughy in the middle, but after cooling are just perfectly moist and yummy.