Nothing says, “I miss you” like a double chocolate fudge brownie tucked into the corner of your child’s lunchbox. It’ll probably be eaten long before the healthy turkey sandwich you packed, but at least the sugar rush will help ease the pain of having to sit in class all day when it’s beach weather out.
Fortunately, there are ways to include sweet snacks in your kid’s lunchbox without sending him into sugar overdrive. One of my daughter’s favorite “healthy” brownie recipes is listed below. While most brownie recipes call for a full cup of sugar, this particular recipe uses 2/3rds of a cup of natural cane sugar. The recipe also cuts down on the amount of butter and flour used. However, none of the modifications compromises the taste of the end product, meaning your child’s sweet tooth will still be satisfied. In addition, these Healthy Chocolate Brownies are a hit with teachers, who don’t allow junk food in their classrooms.
HEALTHY CHOCOLATE BROWNIES
Ingredients:
6 tablespoons organic cocoa powder
2/3 cup natural cane sugar
1/4 cup plus 3 tablespoons organic unbleached white flour
1/4 cup organic whole wheat pastry flour
1/4 teaspoon baking soda
1/8 teaspoon sea salt
4 tablespoons (1/2 stick) organic butter
1/4 cup low fat cold milk or soymilk
1 egg
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees.
Spray an 8-inch square baking pan with PAM and set aside.
In a medium mixing bowl, whisk together the cocoa powder, cane sugar, unbleached flour, whole wheat pastry flour, baking soda, and sea salt. Set aside.
In a small saucepan, melt the butter. Remove from heat.
Add the cold milk. Gently whisk in the egg and the vanilla. Add this mixture to the dry ingredients and whisk to blend to a completely smooth batter.
Spoon the batter evenly into the prepared pan. Bake for 30 minutes.
Makes 16 brownies.
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