{"id":129682,"date":"2020-12-31T02:15:50","date_gmt":"2020-12-31T08:15:50","guid":{"rendered":"https:\/\/carolalt.com\/?p=129682"},"modified":"2022-01-06T10:25:40","modified_gmt":"2022-01-06T16:25:40","slug":"ugly-brownies","status":"publish","type":"post","link":"https:\/\/carolalt.com\/ugly-brownies\/","title":{"rendered":"Ugly Brownies"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t
\n\t\t\t\t\n

{ Serves 8 }<\/p>\n\n

I worked in a bakery when I was a teenager. And if I had snacked on Ugly Brownies, I would not have put on those extra twenty pounds, which I had to get rid of when I started modeling!<\/p>\n

Many people ask me how it is possible to have raw brownies. They wonder if I am talking about eating the batter. (Hate to ruin your day, but even common brownie batter is not raw, because some of the ingredients you use – like oil or butter – are already cooked before you get them.) Dehydrating does what backing does: dries out the batter so that it holds together and you can eat a brownie without it oozing through your fingers.<\/p>\n

The difference between oven cooking and dehydrating is that dehydrating at low temperatures doesn’t alter the pH (acidity or alkalinity) of the food. Nor does it kill enzymes or denature the vitamins and minerals in the food. The trade-off is that it takes longer to prepare. But, hey, aren’y you worth it?<\/p>\n

And after a salad, what’s better than a guilt-free brownie?<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tIngredients<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t