Tag Archives: #brownie

A slutty cookie?

When it came to St. Patty’s Day this year, I really knocked it out of the park. Besides the corned beef ruebens I made (get that recipe HERE), I made a dessert item that I always love and that is well received, the brookie!

My brookies also go by another alias……the slutty bar…so if you’ve heard me mention them, they are one in the same. The brookie aka brownie-cookie is a layer of brownies, followed by a layer of Oreos, then topped with chocolate chip cookie dough. Yeah, I know what you are thinking….super healthy, right?

Since it was St. Patty’s Day, I put a little spin on my typical brookie and used mint oreos and mint M & Ms as a decorative topping. However, you could change that up depending on your taste buds and the occasion. The recipe is super easy, and again, you can change it up and use your own brownie or chocolate chip cookie recipe if you prefer.

Katie’s Brookie/Slutty Bar Recipe

Ingredients:

-Brownie Mix (I make my own, but if you prefer to buy a mix I recommend Ghiradelli Brownie Mix)….you’ll need any ingredients that the boxed mix you get calls for as well
-Oreos (I use about a dozen)…..you can use regular or mint like I did here
-1 1/4 cup flour
-1/4 teaspoon baking soda
-1/2 cup softened butter (unsalted)
-1/4 teaspoon salt
-1/4 cup + 1 tablespoon sugar
-1/4 cup + 1 tablespoon brown sugar
-1 teaspoon pure vanilla extract
-1 egg
-1/2 cup mini chocolate chips
-M & M’s to garnish (you could use additional Oreo pieces if you prefer)

How to Make: 

Preheat Oven to 350 and Spray 9 x 13 pan. You can also use parchment paper or foil if you prefer. Prepare brownies as directed by box or your personal recipe. Pour into Pan. Smash Oreos so they are in chunks and place on top of brownie layer like below.

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Mix together flour, baking soda, and salt in a medium bowl, then set aside. In a separate bowl, cream together butter, both sugars, egg, and vanilla until well blended. Slowly mix in flour mixture. Stir in chocolate chips by hand, then separate into three parts, flattening each before placing on top of brownie and cookie layer. The dough doesn’t have to cover the entire mix (I like to let brownie pieces show a bit). REMINDER: You can also buy chocolate chip cookie dough or use a different recipe. Press M & Ms or Oreo crumbles on top and bake for about 35 minutes. Allow to sit for about 45 minutes before cutting and serving.

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The finished product!

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Week 6: Obsession Brownie Points

It’s Little Friday aka Thursday and I am just NOW getting up my Week 6 Check in with you guys! Someone please yell at me.

In all seriousness, this has been one of those weeks where time has magically disappeared, and I am sitting here wondering how the hell it became Thursday. My To Do list is basically the length of a full marathon, and I cannot wait for some down time to this weekend to knock some of those things out. Amidst all the chaos, I am still trucking along with 80 Day Obsession. Sunday marked the end of Week 6….I can’t believe it! As of right now I’m down 10.5 lbs and about 17 inches…not too shabby.

Workout wise I have been crushing it. I am loving all of the workouts this phase and really can see improvement when it comes to the weights I am using and my endurance. I’ve been using double bands for many of the moves, and I love the challenge they create. If you are doing the program and haven’t tried a double band yet, do it. Challenge yourself!
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When it came to my timed nutrition, I was excited about the Refeed Day that was on the agenda, mostly because I was missing sugar majorly. One thing that surprised me this week….I wasn’t as into the sugar as I thought I would be, especially with the vanilla wafers that I had paired with my pre workout meal. Now let’s get something straight….I love sweets, and I love love love vanilla wafers. For some reason though I wasn’t enjoying the wafers when I ate them, and I was worried I wouldn’t like the rest of the items on my Refeed meal plan.

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Breaking up with these guys, 

Since I was a week behind everyone else doing the program, I was very careful selecting the recipes I would add in, and I made some BOMB ASS choices. They included the little blueberry pies that I already shared the recipe for, chicken and broccoli mac and cheese, healthy egg mcmuffins, and my personal favorite, chickpea brownies. OOOHHHHHH-MMMMM-GGEEEEEEEEE! Everyone said they were amazing, but I had to find out for myself. They were fantastic, and the good news was that no one knew chickpeas were the main ingredients! I had some additional taste tasters who found out after they sampled the brownies, and they gave them rave reviews. I loved everything else on my meal plan, so maybe there was something with the artificial ingredients in the wafers that made me feel strange.

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Someone is wishing he could have chickpeas.

Here’s the recipe for the chickpea brownies! Trust me, you need to try them! They are gluten free and flour less so those of you with food allergies could still enjoy them!

Fixate Chickpea Brownies

Ingredients:
-1 15oz can of chickpeas/garbanzo beans (rinsed and drained)
-1/4 cup of grassfed butter
-2 large eggs
-1/2 cup pure maple syrup
-2 tsp vanilla extract
-1/3 cup unsweetened cocoa powder
-1/2 tsp baking powder
-1 pinch of sea salt
-1/4 cup semi sweet chocolate chips (I use Enjoy Life dark chocolate)

Preheat oven to 350. Line 9×9 pan with parchment paper or spray with coconut oil spray.

In a food processor or high powered blender, place chickpeas, butter, eggs, maple syrup, vanilla, cocoa powder, baking powder, and salt. Blend until smooth. Mix in chocolate chips, then spread batter into pan. Bake for 25-28 minutes or until a toothpick comes out clean. Cut into squares and enjoy!

A few things I want to share:

***One brownie counts as one yellow.

***To make these extra tasty, spread a teaspoon on a brownie.

***The batter can look a little grainy….don’t worry…they taste amazing!

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Brownie Points!

My love affair with chocolate is not something I have ever hidden. In fact, I’ve always embraced it. Why hide such a wonderful thing that brings so much joy to others????

When I started making healthier changes to my life back in 2013, I knew that my relationship with chocolate needed to have some boundaries…..more like the occasional visitation. The one thing I think people are surprised to learn about me is how important balance is in my life. Yes, I love living healthy and making quality choices with what I put into my body, however, I believe very strongly that you should never cut things you love completely out of your diet…..I feel like that only leads to bingefests and bad decisions. Instead, I believe you should balance your choices. Do I eat pizza and chocolate every day? Absolutely not. But do I deprive myself of them? Nope. I’ve just learned that having a slice or two of pizza with some salad is a much better option than eating a whole pizza, and I’m ok with that.

Over time I’ve learned healthier adaptations for the foods I used to binge on. Some people may roll their eyes and think that there is no way cauliflower pizza crust is any good, but trust me. Some of the healthier recipes I have come across or created I actually prefer over the original. Yes, you heard right!

Back to my love affair with chocolate…..how amazing is the brownie? Of all the treats in the world, brownies (especially my mother’s) have always ranked in my top favorites. For a long time they were the one treat I had failed countless times in finding a healthy alternative.

That is no longer the case.

I’d like to enter into the discussion my old friend, the black bean. I’ve written about them previously and think they are one seriously underestimated item in your cabinet. Awhile back I stumbled across a brownie recipe where black beans were used. I was open minded to the taste, thinking the black beans would be noticeable but that they would still be okay.

My apologies to the recipe for thinking it would be just “okay.” These brownies were incredible! Here’s how you make them!

Before you begin making the brownies, you must follow the first rule of thumb for handling black bean. Rinse the heck out of them! You don’t want the bean slime to join you in cooking, and you want to make sure you get rid of any additional sodium lingering.

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After the beans have been rinsed, it’s time to break out your food processor and get to work. You’ll start with just the black beans and process until their are smooth, then add in the rest of the ingredients with the exception of half of the chocolate chips (the full recipe is posted below). 2016-02-19 22.00.24

Pour batter into a greased 8 by 8 pan and place into an oven set to 350 degrees. Sprinkle the remaining chocolate chips on top. Looks just like a pan of regular brownies, right??

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As you can imagine, the excitement of trying a new brownie recipe didn’t just appeal to me. Murphy was extremely focused on the brownies….too bad chocolate isn’t for dogs, Murph.

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Once the brownies have baked for 30-35 minutes (depending on your oven or when the brownies start to separate from the edge of the pan), remove them and let cool before you decide to enjoy them.

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So what did I think of this recipe? BEST EVER. You can’t taste the black beans at all, and they have a great fudge-like texture. Overall, they were a huge hit, and a much healthier one at that! I opted for dark chocolate chips, but you can go with semi-sweet if you prefer.

You may be nervous to try them because you don’t like black beans as a side dish. Trust me….you want to try these and give them a chance. If I brought you a brownie and didn’t tell you what the ingredients were, you’d never know black beans were in it. Don’t knock them until you try them! You may just be pleasantly surprised!

Here’s the recipe so you know what all you need! Happy Baking!

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