Jillian Michael Brownies

Carrie Says: These were modified slightly from the original recipe.

Jillian Michael Brownies
Nutrition Information
  • Serves: 16
  • Serving size: 1
  • Calories: 82.8
  • Fat: 2.3 g
  • Carbohydrates: 16.2 g
  • Fiber: 1.2g
  • Protein: 1.3 g
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • ⅔ c. mild honey
  • ⅓ c. unsweetened cocoa powder
  • ½ c. white whole wheat flour
  • ¼ tsp aluminum free baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ c. unsweetened apple sauce
  • ¾ tsp pure vanilla extract
  • 2 tbsp olive oil
  • 1 large egg
  1. Preheat oven to 350°F. Spray an 8" square pan with olive oil. Set aside.
  2. Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny & just bubbling, 45 to 60 seconds. Add cocoa & stir with a fork until well combined. Let cool to room temperature.
  3. Meanwhile, in a small bowl, place the flour, baking powder, baking soda, & salt. Whisk until well combined.
  4. In a large bowl, combine the applesauce, oil, egg, & vanilla. Whisk together until well blended. Add honey, cocoa mixture & whisk until smooth. Add the flour mixture to the liquid mixture & stir until no traces of flour remain. Scrape the batter into the prepared pan.
  5. Bake until the surface looks dry around the edges of the pan & a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack & let cool completely before slicing into 16 squares.
  6. Store the brownies in an airtight container at room temperature for up to 3 days.


Photo Courtesy of yum9me on Flickr

Caramel Brownies

Submitted by Ruth


½ c. self-rising flour 1/3 c. plain flour
150g unsalted butter, softened 1 ¼ c. soft brown sugar
2 eggs 1 tbsp milk
1 tsp vanilla extract 75g walnut halves, chopped


  1. Preheat the oven to 180°C (356°F).  Lightly grease a 20cm square (8″) tin & line the base with baking paper.
  2. Sift the flours together into a bowl.  In a large bowl, beat the butter & the sugar until light & creamy.  Add 1 egg, beat well & add 1 tbsp of the flour mixture.  
  3. Beat in the second egg, milk, & vanilla.  Fold in the remaining flour & ½ c. walnuts. Spoon into the tin & smooth the surface.
  4. Scatter the top with the remaining chopped walnuts & some extra brown sugar.  Bake for 30-45 minutes.  Allow to cool in the tin.  
  5. Carefully turn out & cut into squares.

Chocolate Passion Bowl

So while this recipe technically came from a book, one of my best friends & the best budding freelance bakers I know made it for our Christmas party last year and it killed!

From Simply Stunning Holiday Desserts
Makes 16 2/3 c. Servings


3 c. cold milk 2 pkg. Chocolate flavor instant pudding (4 svg. size)
8 oz. Cool Whip French Vanilla, thawed & divided 5½ c. 1″ brownie cubes
1 pt. raspberries


  1. Ahead of time, bake a batch of brownies in a 9″ square dish.  Once cooled and cut into 1″ cubes you should have enough for the brownie layer here.
  2. Beat milk & dry pudding mixes in large bowl with wire whisk 2 minutes or until blended.
  3. Gently stir in 1 c. of the whipped topping.
  4. Place half of the brownies in a 2 qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping, & raspberries.  Repeat all layers.
  5. Refrigerate at least 1 hour.  Store leftovers in refrigerator.

Chef’s Note: If desired, use Baker’s One Bowl Brownies to bake a 13×9″ brownie batch.  Cut enough of the brownies into 1″ cubes to measure for this recipe.  Reserve remaining brownies for snacking!