| Gary tends to think if the recipe is loaded with healthy
ingredients then he can eat as much as he'd like. Not true. This recipe makes a really
delicious, chewy dark brownie but it's not exactly calorie-free, which means I still need
to stay vigilant and count the number of brownies consumed each day. There’s a wonderful recipe book full of sugar-free desserts, Sweet & Natural Baking by Mani Niall. This recipe is basically his Deep Dark Brownies with the slightest of tweaks. 1. Preheat oven to 350 degrees. Lightly spray a 9x13" baking dish with olive oil spray and then dust with flour. 2. In a medium saucepan, melt: 1½ sticks Earth Balance natural buttery sticks 3. Remove from heat and add:
4. Let stand until chips are softened. Place in large bowl and whisk until smooth. 5. Whisk in: 1/3 cup maple sugar* 1 cup egg whites (Egg Beaters or Egg Starts) 1 Tbsp vanilla extract 1 cup whole wheat pastry flour ½ tsp salt6. Stir in: 1 cup walnuts, coarsely chopped 7. Spread batter evenly in prepared baking dish, and bake 25 minutes or until a toothpick inserted 2" from the edge of the pan comes out clean (do not over-bake). Cool completely before cutting into bars. *NOTE: The only type of maple sugar we could find was coarse and hard, and didn't dissolve while baking ... so we process it for a few seconds in a high-powered blender and keep a supply on hand.
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