Happy Massing!
Dextrose Chocolate Chip Brownies
recipe makes 12 Brownies (1/4 sheet pan)
1lb 4 oz Dextrose (this happened to be around 12 scoops)
1 C no sugar added apple sauce
6 large egg whites
1 C water
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
12 level Tbl mini chocolate chips (4g fat per TBl or lower) I used Whole Foods brand
1 1/2 C cocoa powder (must be .05g Fat or less per serving) I used Hershey’s special Dark
1 1/2 C all purpose flour
HOW TO:
Pre Heat oven to 350°F
Stir all ingredients together, preferably with a stand mixer or hand mixer
Line a 1/4 sheet cake pan with foil and spray with non stick spray, or line extra large cupcake pan with liners (you will want to divide this recipe into 12 servings for these macros) or you could make 24 regular size muffin tin depending on your needs
Bake until springy to the touch, approximately 49 minutes for the cake sheet or 30 minutes for the muffin pans. They should be slgiggly fudgey in the center since they will continue to “bake” as they cool.
They look fantastic!
What would be the approximate shelf life in the fridge and the pantry for the brownies?
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Hi! Thank you! I would say in the fridge probably around 3 days, but frozen at least 10-14!
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That sounds perfect! But if left outside? Like taking them with me on a long ride or hike? Would they be ok for a day or so?
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Oh missed that part! Yeah at least a day if not longer 🙂 I haven’t played with it myself but i can’t see why 24 hours wouldn’t be feasible!
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Great! Thanks for the info and especially for the recipe! 🙂
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