The Closest Imitation of a Brownie

I’ve made this recipe from Jillian Michael's Master your Metabolism Cookbook a few times.  These brownies have so much healthy junk packed in them that they are worth making.  They use honey in place of sugar, applesauce instead of oil and wheat flour instead of white.

I like them cold for some reason.  They are cakey, yet fudgy at the same time and definitely help a chocolate craving!

These brownies, though are not exactly like regular brownies, so brace yourself.  I'd say they could win an  award for closest brownie imitation.

Jillian’s MYM Healthy Brownies

Olive Oil spray for the pan
2/3 cup mild honey (I used sugar free honey)
1/3 cup natural, unsweetened cocoa powder
1/2 cup white whole wheat flour (I used whole wheat)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
2 tablespoons olive oil
1 large egg, at room temp
3/4 teaspoon pure vanilla extract 

Optional pecan halves for the topping

Preheat oven to 350 degrees. Spray 8" pan with olive oil and set aside.  I used my 9" pre-sliced pan.

Mix all the stuff in the bowl.  Usually I do dry and wet separately and all that, but I was lazy this time and just dumped it all in a bowl.  It worked out well.  Scrape the batter into the prepared pan.

Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not over bake. Place the pan on a cooling rack and let cool completely before slicing into 16 squares. (Store brownies in an airtight container at room temperature for up to 3 days.)

Recipe adapted from Chemistry Cooking