Today I am sharing a recipe for Brownie Bites. These brownies are a little different. I found the recipe in a book about diabetes and how to reverse your risks for diabetes. Although I do not have diabetes, I have several families members with Type II Diabetes and my last fasting blood sugar was slightly elevated causing me concern. As many of you know I have been losing weight and exercising regularly for the past 9 months. I am down 30 pounds and many inches, praise God. However I still have far to go. I am excited about the healthy changes I have made in my life and know that as I continue, my risk for diabetes will continue to fall. So, I hope you like this recipe and if you do have issues with food, weight, blood sugar, let me encourage you and say you can do it. Keep up the good work, it is worth it!
Brownie Bites (Taken from Reader’s Digest “Reverse Diabetes“)
- 2/3 cup flour
- 1/3 cup unsweetened cocoa powder
- 2 Tbsp cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup packed light-brown sugar
- 1/4 cup prune butter
- 2 Tbsp plain fat-free yogurt
- 2 Tbsp extra-light olive oil
- 2 large egg whites
- 3 Tbsp semisweet chocolate chips (1 oz)
- 1/2 cup coarsely chopped walnuts
- Preheat oven 350. Spray an 8 inch square baking pan with nonstick spray.
- Stir together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt in medium bowl. Set aside.
- Beat together brown sugar, prune butter, yogurt, oil, and egg whites in large bowl with mixer. Stir in flour mixture just until combined.
- Pour batter into pan. Scatter chocolate chips and walnuts on top. Bake 18-20 minutes. Cool on wire rack. Cut into 16 small brownies.
Per brownie: 145 cal, 5 g fat, 24 g carbs, 2 g protein, 1g fiber, 104 mg sodium, 27 mg calcium.