Monthly Archives: January 2011
I just made some of the best tasting brownies ever and the ingredients resemble salsa more than it resembles a pastry. Why would I ever change the perfect brownie recipe I had? Simple: Jess’ doctors recommended she eat a bit lower on the Glycemic Index and with all the white flour and sugar in my regular recipe, it just wasn’t going to cut it.
I played around a bit with this recipe and I think I have it where I want it, but if you want to play some, I’d welcome the ideas. This still contains some sugar, as I didn’t want to go the artificial sweetener route, but way less than a standard recipe. Continue reading