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.
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.
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