Good news…I have recipes!
Not only do I have the brownie recipe for you all, but my amazing friend Kate pulled through and got together a recipe for the brown rice salad that many of you were asking about. To check out that recipe, head on over to the original post to see the details.
To check out the recipe for the brownies, well then you just stay riiiiiight here.
Just a little FYI…you can obviously use any Oreos for this recipe, but I used the limited edition Birthday Cake ones (which have a cake batter-like filling). If you have not yet had these, all I’ll say is…WOW.
Lightened Up Fudgy Oreo Brownies
- Prep Time: 8-10 minutes
- Cook Time: 25-30 minutes
- 3/4 cup semi-sweet chocolate chips
- 2 generous tablespoons butter
- 1/2 cup egg substitute
- 1 (2.5 ounce) container prune puree
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 8-10 Oreos*, crushed
Preheat oven to 350 degrees F. Spray an 8×8 inch baking dish with cooking spray.
Melt chocolate chips and butter in a microwave-safe bowl, working in 20 second intervals and stirring after each until chocolate is smooth. Be careful NOT to scorch chocolate!
In a medium-sized bowl, combine egg substitute, prune puree, sugar, vanilla extract and salt. Add in melted chocolate and stir until smooth. Gradually add flours and cocoa powder (it will take a little while to fully incorporate) but stir just until blended. Fold in crushed Oreos.
Pour brownie batter into prepared baking dish and bake 25-30 minutes, or until edges begin to get crispy. Cool on wire rack, cut, and enjoy!
Then just wait for the thumbs up of approval from your friends. That’s when you know they’re good.