I have been working on losing weight for the last couple of months. This means that one of my favorite things, brownies, have been off the table. Diets, in general, means that real chocolate is off the table. There are lots of diet products out there that are chocolate flavored, but unless real chocolate is used there always seems to be a weird artificial taste.(just for the record, that doesn’t stop me from eating them. I’ll take what I can get)
Making things myself is one way that I know that the chocolate is going to be real. I saw this Brownie Batter Breakfast Bake on Running with Spoons. As a side note, go there and check out the cute spoon Amanda uses for her pictures. I think that it would definitely make breakfast (or anything) taste better. Alright, back to the Brownie Batter. I tried it that night for dinner. Yes, when I’m dieting I don’t stick to having breakfast foods at breakfast time or dinner foods at dinner. I figure if I’m not going to eat very much, I’m going to eat what I feel like (that falls within my diet food parameters.)
I made the recipe just like the it was written the first time. I really loved it until I plugged it into my fitness app and found out that it had 370 calories. (audible gasp) I restrict myself to 1200 calories a day when I’m trying to lose weight. This means that I generally don’t eat a meal that has more than 250 calories, and I really try and get it closer to 200. I loved this so much though that I decided to try and work on getting it down to within my calorie needs.
Right off the bat I decided to cut the amount of chocolate chips in half and used mini chips so that they would leave their chocolately goodness throughout the whole thing and I used my Mrs. Butterworth lite syrup instead of pure maple syrup. (that’s 75 calories gone)
I originally tried to get the flour calories down by subbing in cornstarch as a thickener. This had a slight bitter flavor. No go. The flour also had a little bit of a bitter flavor. I eventually left it out all together and took out 56 calories by doing that.
I had this every morning for a week straight. I wanted to be thorough for you, and if it that meant that I got to have super yummy chocolate oatmeal for breakfast every day, well I was willing to make that sacrifice.
I like to make two or three when I make it. I put one in a ramekin to eat now and the other two in half pint jars to keep in the fridge for later in the week. This made it so easy to grab a good nutritious breakfast (or snack) when I want them. I tried it in the microwave, in the oven, cold from the fridge to the microwave and oven, and here’s what I’ve decided. Cooking time isn’t any different straight from the fridge or making it that morning. I prefer it from the oven. The texture is better. If I don’t have time for the oven, the microwave is fine.