i'd rather be baking

Early this week I had a brilliant idea for lightening my favorite brownie recipe. I was fairly convinced that a healthier brownie couldn’t be this easy and still taste good, but somehow, it was. I then proceeded to badly strain a muscle in my back and felt extremely grateful to have this snack/dessert/breakfast on hand without having to bake again for a few days. Because I certainly can’t last without goodies in the house. Heaven forbid.

I baked them in cupcake papers, intending for Ryan to take them to work as usual, but these are too good, and so much healthier than the original recipe that I just had to keep them. I froze a few and have happily nibbled on the rest all week.

And the great thing about these cupcake-sized brownies is that they’re already portioned out. And guess what? I cut the butter involved by nearly two-thirds and they’re still rich, delicious, and pretty indulgent-tasting. Can a girl ask for much more than that? I think not.

So please, bake these for your kids or your mom, and they’ll never know the difference. Yum.

Lighter Rocky Road Brownies
Adapted from Baker’s One Bowl Brownies

Makes about 18 brownies

4 oz unsweetened baking chocolate (4 squares)
1/3 cup butter or margarine
1/2 cup unsweetened applesauce
3/4 cup sugar
1/2 cup agave nectar
3 eggs
1 cup flour
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup coarsely chopped almonds
1/4 cup miniature marshmallows, plus more for topping

Preheat oven to 350°F. Line a muffin pan with papers and spray lightly with cooking spray.

Microwave chocolate and butter on high about 1 minute, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar and agave, followed by applesauce, eggs, vanilla and cinnamon. Add flour, almonds and marshmallows.

Spoon into prepared papers, filling about 2/3 full. Bake for about 30 minutes, or until a toothpick inserted into the center comes out nearly clean. Top each brownie with 2-3 marshmallows (and chocolate chips, if desired) and bake for an additional 5 minutes, or until a toothpick comes out clean and marshmallows are slightly browned. Sprinkle with sanding sugar, if desired. Cool pans on a wire rack.

Store in a tightly covered container at room temperature.