Survey Says ……
Over the past six months I’ve been doing some surveying of different groups of people regarding what they like when they are looking for a recipe. I know what I like personally, what attracts me to certain blogs and recipes, and what are automatic turn offs for me. But in all reality I can look at my own blog and love every aspect of it, but if it isn’t what attracts my readers then it isn’t much good. This blog, these pictures, and these recipes are for you. So, I would love a little help as I pick your brain to find out exactly what you like to see when you are looking for that recipe that not only makes your mouth water, but drives you to actually grab a bowl and a spoon and make it!
I have had some very mixed responses when it comes to what everyone prefers when they are looking at food blogs.
Do you choose recipes based on the pictures or the ingredient list?
Do you prefer a single picture of the finished product or several pictures?
Which is more important, a short ingredient list or a list of ingredients that are already in your pantry?
Do you enjoy reading long posts or do you prefer to jump right to the recipe?
If a recipe has a short ingredient list, but a long process will you skip that recipe?
When I look at food blogs I always look at the pictures first. If I don’t like the pictures I won’t even bother with the recipe. And then a short list of NORMAL ingredients is the second key to insuring my interest in a recipe. I don’t mind detailed directions if the recipe doesn’t take all day. And I love reading a few paragraphs before the recipe if they are interesting, or hit home. 😉 Now it is your turn. What do you like best when it comes to searching for that recipe?
Today’s recipe is one of those that may sound complicated because it has 3 parts/layers, but it is really easy. These brownies are by far the best I’ve ever made from my recipes, or anyone else’s. The look like a deal breaker health wise (but they aren’t!), they are so fudgy and decadent because they not only have a small crumb brownie, but they are topped with a dairy free whipped fudge frosting, and drizzled with an easy peasy caramel. What makes all of this so figure friendly is the Sugar 2.0 that I’m using in the brownie, frosting, AND the caramel.
Each brownie is only 97 calories with just 6 grams of sugar and 7 grams of fiber! Compare these to Betty Crocker’s Caramel Drizzled Brownies and each one of those brownies is 120 calories, 18 grams of sugar, and just 1 measly gram of fiber. These brownies, your blood sugar will stay steady thanks to the fiber from Sugar 2.0…. Betty Crocker’s, you won’t get so lucky. I have to say that these brownies have some health benefits to them. 😉
If you have ever been afraid to make caramel from scratch, this is the place to start. It is much easier to make a small batch rather than a large one to start out. This will also give you a little tip on how to make your own powdered sugar. And this might be your first time making a butter cream frosting without any butter. Easy, decadent, and you’ll have people asking you to make them over and over again. Make sure you take a few minutes to whip up a batch of these bad boys, so you can sit back, relax, and enjoy! (I guess you can share if you have to. 😉 )
NOTE: If you want to just make the brownies and frosting without the drizzle, still mouth watering. 😉
What draws you to a recipe?
What turns you away from a recipe?
Caramel Drizzled Fudge Brownies
By Angie Gouchenour
9 – 12 brownies
2 Tablespoons unsweetened apple sauce
2 Tablespoons coconut oil
½ cup Sugar 2.0
1 teaspoon vanilla
3 Tablespoons water
¾ cup white wheat flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
2 Tablespoons Sugar 2.0 + ½ teaspoon corn starch (Whizzed up in a coffee grinder= Powdered sugar)
1 Tablespoon unsweetened cocoa powder (Sift after measuring)
1 Tablespoon coconut oil soft, but not melted
2 Tablespoons Sugar 2.0
2 Tablespoons unsweetened cashew milk – warmed
Preheat the oven to 375’ f
In a medium bowl cream together the apple sauce, coconut oil, Sugar 2.0
Stir in the vanilla and water
Combine the flour, cocoa powder, and baking powder with the liquid ingredients
Bake in 2 parchment lined mini loaf pans, or a small square pan depending on how thick you want your brownies
Bake them for 15 minutes, check with a toothpick. If it isn’t cooked baked 5 more minutes (You want some moist crumbs clinging to the toothpick)
Remove the parchment paper from the pans and cool on a cooling rack
When the brownies are cooled cream together the Sugar 2.0 that has been blended together with the corn starch (I use a coffee grinder), cocoa powder (I threw this into the grinder too), and room temp coconut oil
Frost the cooled brownies
In a medium pan heat, the Sugar 2.0 in a thin layer over medium heat
Keep an eye on it, but allow it to liquefy without stirring it (You can gently fold the liquid over the center if it doesn’t melt)
Remove from the heat as soon as it turns a light golden color
Allow to sit for one minute before stirring in the warmed cashew milk
If the caramel seizes up into a chunk of sugar throw it back on the heat and melt it back down (This can take a few minutes)
Once the caramel is melted down allow it to cool for about 5 minutes
Cut the brownies and then drizzle the caramel over each piece
97 – 120 calories