Brownie is a classic American cake that is served with various toppings, such as raspberries or cherries. Traditional brownies are made with chocolate or cocoa, but you can also make brownies with beans, zucchini, and even beetroot or sweet potatoes. An alternative is also a millet brownie, and even … chickpeas. Check how many calories the brownie has, what is its nutritional value and what the diet version of this cake looks like.
Contents:
- Brownie - with cocoa, beans and even millet
- Brownie - calories, nutritional values (per 100 g)
- Brownie - is brownie he althy?
Brownieis a chocolate cake originating in America. The brownie is considered to be first prepared in the late 1880s. The history of the brownie is not exactly known. According to some, the cake was created by a mistake from the Bangor host who forgot to add baking powder to the chocolate cake.
Another legend says that a cake was created at the request of the owner of the Palmer House hotel, who asked a pastry chef to prepare a dessert for women attending the Chicago Columbian Exposition. The first written mention of a brownie dates back to 1896 and was found in the Fannie Farmer cookbook.
Brownie - with cocoa, beans and even millet
Brownie is a baked chocolate dessert without the addition of baking powder and baking soda, hence its characteristic heavy, moist consistency. Traditional brownies are based on dark chocolate, eggs, sugar, butter and a small amount of flour. Nuts are also added to the dough. Another version of the brownie is blondie, in which chocolate is replaced with brown sugar.
Brownie are served as squares or rectangles. They are eaten cold or warm with milk, ice cream, whipped cream, powdered sugar, frosting, fudge or chocolate glaze.
Brownie can also be prepared in other versions. Below is a list of brownie types:
- Millet brownie
They are prepared from boiled millet, eggs, honey, cocoa, yoghurt, olive oil and baking powder. All ingredients should be blended until smooth, put into a baking tray and baked. You can also add dark chocolate, nuts, raisins and bananas to the brownie. Millet brownie can also be usedprepare without adding baking powder.
- Brownie from dates
The base for the preparation of brownies are dates, which should be soaked in water and then blended until smooth. Additionally, eggs, flour, baking powder, milk, cocoa, coconut oil or butter are added to the brownie. Eggs can be replaced with bananas.
- Sweet potato brownie
The main ingredient that adds moisture to the dough is sweet potato. Peel sweet potatoes on trays and add eggs, honey to them, mix and then add flour (wheat, whole grain, millet or coconut), cocoa, soda or baking powder.
- Bean Brownie
Brownie without the addition of flour, a great alternative for people on a diet. For its preparation, you will need canned red beans, eggs, cocoa, honey, olive oil, baking powder. Blend the beans until smooth, add the rest of the ingredients and blend them to a uniform consistency.
- Burczane brownie
The base of the dough is beetroot puree to which you add eggs, flour, cocoa, honey, rapeseed oil and dark chocolate.
- Zucchini brownie
The main ingredient that adds moisture to the dough is zucchini, which should be grated on trays with coarse meshes. To the courgette prepared in this way, add eggs, honey, mix and then add flour, cocoa, baking soda or baking powder. Optionally, you can also add chopped dark chocolate.
Worth knowingBrownie - calories, nutritional values (per 100 g)
Caloric value - 466 kcal
Protein - 6.2 g Fat - 29.1 g Saturated fat - 7.32 g Monounsaturated fat - 10.84 g Polyunsaturated fat - 9.41 g Carbohydrates - 50.2 g Fiber - 1.6 g Cholesterol - 73.0 mg
Minerals(% of RDA for an adult)
Sodium - 343.0 mg (23%) Potassium - 176.0 mg (5%) Calcium - 57.0 mg (6%) Phosphorus - 132.0 mg (19%) Magnesium - 53.0 mg (13%) Copper - 0.388 mg (43%) Iron - 1.84 mg (18%) Zinc - 0.97 mg (9%) Selenium - 11.5 µg (%)
Vitamins
Vitamin B1 - 0.141 mg (11%) Vitamin B2 - 0.19 mg (15%) Niacin - 0.982 mg (6%) Vitamin B6 - 0.094 mg (7%) Vitamin B12 - 0.16 µg ( 7%) Folates - 29.0 µg (7%) Vitamin A - 176 µg (20%) Vitamin C - 0.3 mg (0.3%)
Nutritional Value: USDA,% Recommended Daily Allowance, based on IŻŻ Nutrition Standards, 2022
Brownie - is brownie he althy?
Brownie is a high-calorie product, 100 g of brownie provides 466 kcal. Additionally, brownie is a source of fat and sugar.
Brownie contains significant amounts of saturatedfatty acids, which is the result of the addition of butter to the preparation of this dessert. There are also polyunsaturated fatty acids from eggs in the brownie. In addition, thanks to the addition of eggs to the dough, it is a source of phosphorus and iron.
Brownie prepared with the addition of wheat flour is low in dietary fiber and minerals, which is a characteristic feature of this flour. Wheat flour affects blood glucose levels causing a rapid increase in blood glucose after its consumption and its rapid decrease, which increases the risk of type 2 diabetes, obesity and cardiovascular disease.
In addition, white sugar added to brownie is a source of "empty" calories and its consumption is associated with adverse he alth consequences: it increases the risk of obesity, type 2 diabetes and tooth decay. Additionally, sugar can increase blood cholesterol and raise blood pressure.
Brownie can be prepared in a he althier version, replacing butter with vegetable oil or olive oil, wheat flour - millet flour, coconut flour, whole grain wheat flour, and use brown sugar or honey. In addition, zucchini, beetroot, sweet potato and millet brownies will be he althier.
Classic brownie is a dessert that we should eat occasionally, it should not be a permanent part of the diet.
Brownie - recipe. How to make a brownie?
Source: x-news.pl/Dzień Dobry TVN
About the authorMarzena Masna, dietitian SOS Diet, dietary catering, WarsawA graduate of dietetics at the Warsaw University of Life Sciences. She gained professional experience in dietary clinics, the Nursery Complex of the Capital City of Warsaw and Warsaw hospitals for adults and children. She constantly deepens her knowledge by participating in conferences on proper nutrition, as well as diet-prevention and diet therapy of diseases. Currently, a dietitian at SOS Diet, dietary catering, where he deals with nutritional advice for clients, creating recipes, preparing the menu and supervising the quality of meals.