Eat Smart

This or that? Brownie edition

by Anneli Lambeth, blogger

(Courtesy of

Many people cannot resist the delicious temptation of desserts. Cookies, cakes, chips, sweets tend to be the downfall of people like me who have a sweet tooth.  I love eating healthy and nutritious meals, but when it comes to chocolate… this is defintely not something that I can simply cut out of my diet.  Chocolate cravings force you to want that candy bar or extra piece of cake or BEST OF ALL… the brownie.

But thanks to Jillian Micheals’ brownie recipe, we can have our cake and eat it to accept with brownies-(my attempt at some humor.) So let’s look at the comparisons.

One Traditional 2 inch Brownie: 243 calories, 10.1 grams of fat, and 39 grams of carbs. (

Jillian Micheals’ Brownie: One 2 inch brownie :85 calories, 2.3 grams of fat, 16.6 carbs.

Recipe from

    Olive Oil Spray for pan
    2/3 cup mild honey (preferably organic)
    1/3 cup natural, unsweetened cocoa powder
    1/2 cup white, whole wheat flour
    1/4 tsp aluminum free baking powder
    1/4 tsp baking soda
    1/2 cup unsweetened applesauce
    2 TBSP olive oil
    1 large egg, at room temp
    3/4 tsp pure vanilla extract
    1. Preheat oven to 350. Spray 8 inch square pan with olive oil. Set aside. 

    2. Place the honey in a large glass measuring cup, Microwave on high power until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.

    3. In a small bowl, place the flour, baking powder, baking soda and salt. Whisk until well combined.

    4. In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.

    5. Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 min. Do not overbake. Place the plan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temp for up to 3 days.)

    Number of Servings: 16