Back to School with Better-for-you-Brownies

 Well, it was back to school for me this week. (I apologize for being derelict in my blogging. It's just that I really can't afford to quit my day job.) Back to teacher's meetings and trainings and setting up a classroom to welcome my students next week. Contrary to all of my protests about going back to work, I do like this time of year. It's a new beginning- another New Year- another January so to speak- just without the cold weather. Like a box of crayons the first time you open them, or a newly sharpened pencil. A new class with new faces and new joys and new challenges. A brand spanking new year. 

 And every New Year should have resolutions, right? Along with my long list of professional resolutions (with which I will not bore you) I have a few personal ones which I'm going to make public just to help myself stay accountable for them. They're not unreasonable- really! They are (in no particular order of importance):

• Eat breakfast every morning.
• Take time to pack a healthful lunch. 
• Take a walk every day. 

So you're probably wondering where the brownies fit into the scheme of things. I was browsing through the new Woman's Day magazine at the checkout line in the grocery store and saw a bevy of bars that looked absolutely scrumptious. They were all made with whole-wheat flour and offered lower fat and sugar than my traditional recipes. So I bought the magazine to try some of them. Teachers get hungry, you know.

 Many of my colleagues are also trying to begin the new year with healthier choices, so I thought that instead of a calorie laden treat in the teacher's lounge I'd bring in these chocolaty bars. They definitely won't entirely replace the traditional gooey fudge brownie in my life, but right now they're an alternative that I can share without all the guilt!

Better-for-you-Brownies

recipe from Woman's Day, September 2010

Ingredients:

1 cup (6 oz.) semisweet chocolate chips

1/2 stick (1/4 cup) unsalted butter, cut up

1 cup packed light brown sugar

1 cup unsweetened applesauce

4 large egg whites

1 cup white whole-wheat flour

1/4 cup unsweetened cocoa

1/2 tsp. salt

1/2 cup coarsely chopped walnuts

Directions:

• Heat oven to 350 degrees Fahrenheit. Line a 9x13 pan with nonstick foil. (Leave plenty of foil on each edge so you can lift it out later.)
• Put the chocolate chips and the butter in a large microwave safe bowl. Microwave on high, stirring every 30 seconds, until butter and chocolate are melted and smooth. (It only took mine one and one-half minutes.)
• Whisk in brown sugar, applesauce and egg whites until mixed well. Stir in flour, cocoa and salt just until blended.
• Spread into foil lined pan. Sprinkle walnuts on top.
• Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
• Carefully lift the sheet of brownies out by the edges of the foil and place onto a cutting board. Cut lengthwise into four strips, and then cut each strip into 6 pieces.

Per bar: 118 calories, 2 g protein, 17 g car, 1 g fiber, 6 g fat, 5 mg chol, 61 mg sodium