So I have a thing for substituting ingredients for healthier options. In this case, I was craving chocolate like crazy… I mean, I NEEDED BROWNIES! Lol. But if I’m gonna eat dessert, I don’t like feeling guilty about eating lots of it so I like to make it as healthy as possible.
So this recipe actually uses a gluten free brownie mix.
You will need:
1 brownie mix (gf or regular)
1 cup Pecan pieces (I like lots of pecans)
1/4 c dried cranberries
1/4 c Greek yogurt 0%
1 large ripe banana
1/5 c water (as needed)
Okay so first preheat your oven according to the box; mine said 350F.
Peel the banana. If it is not very ripe, microwave for 10 seconds. Mine was ripe so I peeled it, broke it into a few pieces in a bowl and mashed it with the backside of a spoon.
Then I mixed in the Greek yogurt.
Then add in the brownie mix. Mix well. If your mix is a little too dry, try adding a splash of water until it becomes a nice gooey texture; you shouldn’t need more than 1/5 a cup. Then store in your pecans and cranberries.
Spray PAM on your baking dish and then pour in the mixture. Make sure it lies relatively flat. Depending on the thickness, the baking time may vary slightly. My box suggested 25-30 min but it took more like 23 minutes.
You want them to just meet the toothpick test and not get too dried out. Fortunately banana tends to lend a moistness that should stay longer.
Insert a toothpick into the center of the dish in 2-3 different places and if it comes out clean, it’s done.
Remove the dish and let chill for a good 20 minutes. The brownies continue to cook in the pan so let them firm up.
Then cut and enjoy!
As you can see they don’t last long.
And here is your nutritional value per serving, assuming 25 servings:
4.3 g fat
85 mg sodium
105.7 mg potassiim
23.7 g carbs
16.1 g sugar
1.5 g protein
Vitamin B6 2.1%
Let me know what you think!
– Taylor Luster