Brownies

Nevertheless, I try to make subtle swaps in my home baking to maintain a semblance of nutrition. Plus, said baked goods can double as breakfast, and I won’t feel like a completely irresponsible mother.

I figured I would start with brownies, since the chocolate flavor is pronounced and can mask any substitutions. I didn’t mash an avocado or black beans in there, but a simple swap of whole wheat for white flour contributes heft and fiber. The question was whether it would go undetected.

Easy Brownies

• ¾ cup neutral oil, such as canola or avocado
• 1 cup granulated sugar
• ½ cup powdered sugar, sifted if lumpy
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup flour, all-purpose or white whole wheat
• ¾ cup cocoa powder, sifted if lumpy
• ½ tsp sea salt
• ½ cup chocolate chips, preferably mini

Method (for Both Versions)

Adjust rack to the middle of your oven and heat oven to 350°F (175°C). Line an 8-inch (20-cm) square baking pan with parchment paper or foil.

In a mixing bowl, mix oil, sugars, eggs, and vanilla extract until combined. Stir in flour, cocoa powder, and salt until a smooth batter forms. Fold in chocolate chips.