SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 167.6
  • Total Fat: 10.5 g
  • Cholesterol: 31.0 mg
  • Sodium: 53.5 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.0 g

View full nutritional breakdown of Double Chocolate Fudge Brownies calories by ingredient
Report Inappropriate Recipe

Double Chocolate Fudge Brownies

Submitted by: HMELIKIAN

Introduction

This is a recipe I modified from Martha Stewart. Half the added sugar and I used whole wheat pastry flour. The result is an awesome chewy, dense fudge brownie with a glossy top crust. This is a recipe I modified from Martha Stewart. Half the added sugar and I used whole wheat pastry flour. The result is an awesome chewy, dense fudge brownie with a glossy top crust.
Number of Servings: 16

Ingredients

    Egg, fresh, 2 large (remove)
    Salt, 0.25 tsp (remove)
    Vanilla Extract, 2 tsp (remove)
    Walnuts, 0.33 cup, chopped (remove)
    Baking Powder, 0.25 tsp (remove)
    Cocoa, dry powder, unsweetened, 0.25 cup (remove)
    Granulated Sugar, 0.50 cup (remove)
    Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour, 0.75 cup (remove)
    Guittard Semi-sweet chocolate chips, 6 oz (remove)
    Butter, unsalted, 4 tbsp (remove)
    *Canola Oil, 2 tbsp (remove)

Tips

- Make sure to use Dutch Process (alkali) cocoa powder. It really makes a difference
- Don't substitute Bittersweet chocolate. I tried once, thinking I would get a fudgier, even more chocolatey product, but the texture was drier and not as tasty


Directions

- Preheat oven to 350░F
- Line a 8 x 8 baking pan with foil and spray with cooking spray
- Melt chocolate chips, butter and cocoa together, either in a double boiler or carefully in the microwave. Set aside to cool
- whisk together the flour, baking powder and salt and set aside
- Beat the eggs and sugar in a mixer or by hand for a few minutes, until the eggs lighten to a pale yellow.
- Beat in the chocolate mixture and vanilla until very smooth
- Add flour mixture and nuts (if desired); beat until well incorporated
- Spread into prepared pan
- Bake 28-32 minutes, until a toothpick inserted somewhere between the edge and middle comes out with a few crumbs, but not wet. Don't test the middle or edge, just between the two
- Cool on a rack about 15 minutes, then lift foil out of pan to complete cooling
- Cut into 16 squares.
- Store in an airtight container about 2 days, if they last!

Serving Size:áMakes 16 squares (2" x 2")





TAGS:  Desserts |

Great Stories from around the Web


Rate This Recipe