|soft, gooey, moist, chocolatey deliciousness|
To celebrate my first week back at work & the weekend, Court & I have been indulging in some of our favourite treats.
On Friday night we were craving carbs (the bad kind) so we let our healthy guards down, went to an Italian restaurant & feasted on thin crust Margherita pizza, minestrone, garden salads, & a glass of chianti. After dinner, & still in an Italian frame of mind, we stopped by our local gelato shop. I chose a heaping scoop of maple walnut & chocolate, Court had banana fudge ripple. Yum!
I spent Saturday afternoon catching up on Gossip Girl & baking a batch of brownies. Since I came home with strawberry ice cream from the grocery store earlier in the day, I decided to make ‘guilt-free’ brownies. Well, they started out guilt free until I topped them with chocolate buttercream frosting.
I’m hoping the health-conscious brownie batter will cancel out the type-2 diabetes frosting. They are without a doubt some of the best brownies I’ve ever tasted.
fudgey mocha brownies with decadent chocolate buttercream frosting
Preheat oven to 350F
Lightly coat a 9×9 baking pan with butter
Combine the following dry ingredients:
- 1.5 cups whole wheat flour
- 1 cup baking cocoa
- 2 tsp fresh ground coffee (or more, if you like)
- 1 tsp baking powder
- 1/2 tsp sea salt
In a separate bowl, mix
- 1 cup honey
- 1 cup unsweetened applesauce
- 2 tsp vanilla
- 2 eggs
Add wet ingredients to the dry mixture, stir until well combined. Bake for 25-30 mins.
Combine 2 cups confectioners sugar & 1/2 cup softened butter. Slowly add 2-3 tbsp milk & 1 tsp vanilla until desired consistency is reached. Spread onto slightly cooled brownies, then quick! – Grab a fork & enjoy them while they’re warm.
I immediately gave 1/3 of the pan to my sister in law… & literally 5 minutes after Court & I dug in, the pan looked like this
My stomach kinda hurts now. Was it worth it? Absolutely.