Recipe (credit to Harvesters)

Recipes:

Fudgy Brownies (credit to Harvesters)

Enjoy these dark fudge-like brownies for a special treat! Canola oil and walnuts give them beneficial fats, making them a healthier brownie option. Dark chocolate (bittersweet) is more heart healthy; however, semisweet chocolate chips may be substituted. Blending the corn syrup with water cuts down on the amount of sugar in the recipe without changing the fudgy texture of the brownies.

2/3 cup walnuts, diced (optional)

Non-stick cooking spray

3/4 cup all- purpose flour

3/4 cup whole wheat flour

11/3 cup confectioners’ powdered sugar

6 Tablespoons canola oil ½ cup granulated sugar

3 Tablespooons light corn syrup blended with 6 Tablespoons lukewarm water

4 teaspoons vanilla extract

1/4 teaspoon salt

1 large egg

2 large egg whites

6 ounces bittersweet baking chocolate (50-72% cacao), coarsely chopped

Preheat oven to 350 degrees Fahrenheit. Line a 13x9 inch baking pan with foil, letting it overhang on two opposing sides. Coat foil with cooking spray.

Heat walnuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until golden brown and smell roasted. Stir constantly to ensure even toasting, as nuts will burn easily in a skillet. Remove walnuts from skillet to cool or they will continue to brown and then burn.

Sift together both fours, powdered sugar, and cacao. In a separate bowl combine 6 ounces of chopped chocolate and oil. Microwave until just melted and smooth, stirring often. Be careful not to burn the chocolate. Remove from the heat and stir in granulated sugar, corn syrup and water mixture, vanilla and salt until the sugar dissolves. In a separate bowl, beat egg whites and egg; vigorously stirring them into the mixture until smoothly incorporated. Gently stir in the dry ingredients. Fold in walnuts and remaining chopped chocolate just until well blended. Pour the batter into the prepared pan, spreading evenly. Bake until the brownies are almost firm in the center and a toothpick inserted comes out with some moist batter, 24-27 minutes. Let cool on a wire rack. Use the overhanging foil nadles to carefully life from the pan. Using a sturdy plastic knife, cut into 24 brownies. If necessary clean the knife with warm damp cloth between cuts.

Calories 171; Fat 10g; Fiber 3g; Protein 4g; Carbohydrates 24g; Sodium 37 mg.

Serves 24

Total Cost without walnuts $6.74

Total Cost with walnuts $8.14

Cost per serving without walnuts (24): $0.28

Cost per serving with walnuts (24): $0.34

Recipe from “Quick Cooking to Benefit Body and Budget”: Harvesters- Nutrition Education Cookbook

(more to come!)