Right about now in November is when I take the left over Halloween Candy away. It is getting too close to the Holiday season where treats are going to be more prominent in my child’s diet which compounded with the candy is an overload of  fats, sugars,dyes, etc. Tonight we went through the candy bag and picked the best selection for decorating Gingerbread Houses in December and put them aside in the Freezer. Then my little chef picked two types of candy to make as a “going away” dessert celebration as the rest of the candy was sent away forever! We made a “healthy”-er  brownie recipe, added the candy, and had a yummy treat.
Here are directions for the Healthier brownies:

Heat oven to 350.
Melt 4 oz of unsweetened baking chocolate & 2T of butter in the microwave (on low stirring frequently at approx. 20 second segments until melted) Set Aside

Sift together 1 cup whole wheat pastry flour  (Bob’s Red Mill Brand sold in the Health Food Section of most Chain Stores) 1/4 tsp of salt and 1/4 c of cocoa powder. Set Aside

In a separate bowl mix 4 egg whites, 3 eggs, 2/3 c. granulated sugar, 2/3 c. brown sugar, 3/4 cup applesauce and 2 tbs of canola oil, and 1 tsp vanilla extract.
Once mixed well, add the chocolate butter mixture and mix again.

Add in the flour mixture. Do not over stir.

Pour brownie batter into desired cooking pans.

Add Halloween candy as desired. (we topped one pan with M&M’s and mixed a crumbled Hershey bar in the other.

Bake minimum of 20 minutes checking every 3 minutes until toothpick comes out clean.
While the brownies are baking have kids lick the bowl to make those magical memories  🙂

Serve Warm in a bowl with fork!