This post originally appeared on the Taste and Savor blog on March 5, 2012
Not sure what got into me last week, but I needed a chocolate fix that only a batch of brownies could satisfy. I decided to take my traditional brownie recipe that I’d found in a magazine years ago and see if I could make them a little better. I replaced two of the eggs with egg whites and substituted some of the all-purpose flour for whole wheat flour and used raw sugar instead of refined white sugar. By no means, did I make these dark chocolate brownies into health food, but I was able to make some small changes that made me feel a tiny bit better about eating them. Mostly, I think I made them better in the taste category, by adding some of my favorite ingredients like espresso powder, fleur de sel and toasted almonds.