Recipe by Sarah Phillips © 2000 Sarah Phillips CraftyBaking.com Healthy Oven is a registered trademark of Sarah Phillips
Brownies food styling and photo by odetteganda © Sarah Phillips
This is a popular old family recipe that I reduced in fat. I bake this version for my own four kids and health conscious husband, all of whom can't tell the difference. These are fudgy and really chocolaty.
COOKIE RECIPE HELP /
Make sure you do not overbake fudge brownies. They will still look slightly underbaked; its okay because they will become less molten as they cool.
1/2 cup unbleached all-purpose flour
1/3 cup Dutch-process cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2 squares (ounces) bittersweet chocolate, chopped
1 large egg
2 large egg whites
1 cup sugar
1 tablespoon canola oil
2 teaspoons vanilla extract
1 teaspoon instant espresso or coffee powder
1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray an 8-inch square pan.
2. In a medium bowl, blend the flour, cocoa powder, baking powder and salt. Set aside.
3. Melt the butter in a small saucepan, until just melted, being careful not to burn it. Remove from heat. Stir in chopped chocolate until melted. Let cool until tepid.
4. Lightly beat the egg and egg whites until just combined, by hand, in a medium sized bowl. Whisk in the cooled melted butter and chocolate, sugar, oil, vanilla and espresso powder. Whisk until smooth.
5. With a spoon, stir in the flour mixture. Do not overmix the batter. Scrape into prepared pan and smooth the top.
7. Bake until the edges begin to pull away from the sides of the pan, for exactly 25 minutes. Do not overbake. Place brownies in pan on a wire cake rack to cool.
Cover and store brownies at room temperature for a few days. They freeze well for a month or more.
Nutrition Facts - per brownie: 164 calories (6 percent from protein; 52 percent from carbohydrates; 42 percent from fat), 3 grams protein, 23 grams carbohydrates, 8 grams fat (4 grams saturated fat), 28 milligrams cholesterol, 53 milligrams sodium. 1 gram fiber.
by Sarah Phillips, The Healthy Oven Baking Book, Doubleday, 1999