Hello friends and faithful readers, I have taken almost a week off unannounced. Some of you may know already about my one handed capabilities, others may know about my new temporary resident. Needless to say I haven been overwhelmed and rather than letting my family suffer I let my blog suffer… and my waistline. I told you I would keep it real, and I am! My Father-In-Law moved in and I gained 5 lbs, with all the extra responsibilities that come with a visitor you can imagine a one handed gimp just can’t do all she wants. But I am here for you, back with some fun recipes I have managed to work on in my absence, hoping you will motivate me to give it all I can to get back to my “fighting weight”.
So, on my first day back we need some comfort food I enjoyed on my hiatus… Right!?!? To quote the great Julia Child: “Everything in moderation, including moderation”.
I need to thank Candice Kumai whose cookbook I got this recipe from, she tops her brownies with peppermint, but walnuts and more chocolate is how this girl rolls. This recipe was first named Dark Chocolate Brownies w/ Walnut and White Chocolate Chip Topping, a big thanks to my friend Jillian for coming up with the new name! These have dark chocolate which is full of antioxidants, and walnuts which are full of Omega 3s. So you can justify the calories, because these brownies are good for you… Right?!? 😉
Makes 12 brownies.
- 1 cup Semi Sweet Chocolate Chips- Dark Chocolate Chips
- 1 cup Flour
- 3/4 cup Unsweetened Cocoa Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1/4 cup Unsalted Butter at room temperature
- 3/4 cup Dark Brown Sugar
- 2 Large Eggs
- 1/3 cup Greek Yogurt
- 2 tbsp White Chocolate Chips
- 1/4 cup Walnuts
Preheat oven to 350 and lightly coat a 9 by 9 square casserole dish with cooking spray.
In a microwave safe bowl heat the chocolate chips in the microwave in 10 second increments stir in between each 10 second increment until all melted. Then scrape into your standing mixer (or large bowl w/ rubber spatula), and set aside until slightly cooled. Then add to the chocolate the butter and brown sugar and with the paddle attachment mix together. One at a time add the eggs then the yogurt.
In a medium bowl combine flour, baking soda, cocoa powder and salt and whisk together. Alternate adding the flour mixture and 1/3 cup water, starting and ending with the flour mixture and just until combined.
Use a rubber spatula to scrape into casserole dish then top with walnuts and white chocolate chips. I like to get creative and push some of the nuts into the batter, have fun with this part 🙂
Place in the oven for 30-40 minutes, you know they are done when the sides pull away from pan and the center resists pressure. Now remove from oven and resist touching it for 1-2 hours then slice into 12 squares and devourer.
Each brownie has:
- Calories: 250
- Fat: 13
- Fiber: 4
- Protein: 5
- Carbs: 37