Saturday, March 28, 2009

Lower-fat brownies

Lower-fat brownies

Makes 12 brownies.
Excerpted from The Best Light Recipe

1/2 cup (2 1/2 ounces) unbleached all-purpose flour
1/2 teaspoon baking powder
2 tablespoons Dutch-processed cocoa powder
1 tablespoon warm water
1 tablespoon vanilla extract
1/2 teaspoon instant espresso powder
2 tablespoons unsalted butter
3 ounces semisweet chocolate, chopped fine
1/2 cup (3 1/2 ounces) sugar
1/8 teaspoon salt
1 large egg, lightly beaten

Adjust an oven rack to the middle position and heat the oven to 350 F. Line an 8-inch-square metal baking pan with parchment paper or foil, then lightly coat with vegetable oil spray.

Whisk the flour and baking powder together in a small bowl; set aside. In a separate bowl, whisk the cocoa, water, vanilla and espresso powder together; set aside. Microwave the butter and chocolate together in a medium microwave-safe bowl on 50 percent power until melted, about 1 minute; whisk until the mixture is smooth. Whisk in the sugar and salt until completely incorporated. Whisk in the cocoa mixture, then whisk in the egg. Stir in the flour mixture until just incorporated (do not overmix).

Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 20 to 25 minutes, rotating the pan halfway through baking (do not overbake). Cool completely on a wire rack, about 1 hour, lift the brownies out of the pan by grasping onto the parchment paper, and cut into 12 brownies.

Nutrition information per brownie:
130 cal., 5 g total fat (2.5 g saturated), 25 mg chol., 19 g carbo., 2 g pro., 1 g fiber, 55 mg sodium.
source: Deseret News (Salt Lake City), Aug 2, 2006
Copyright C 2006 Deseret News Publishing Co.

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