Lighter BrowniesSubmitted by: DKAROM
Introductionfrom Cook's Illustrated, March 2007 from Cook's Illustrated, March 2007
Be sure to use semisweet chocolate and not semisweet chipsâ€”the additives in chips will result in a drier, squat brownie. To ensure moist, fudgy brownies it is important not to overbake them. Be sure to check the brownies for doneness several minutes before the specified baking time has elapsed.
1/2 cup unbleached all-purpose flour (2 1/2 ounces)
1/2 teaspoon baking powder
2 tablespoons Dutch-processed cocoa powder
1 tablespoon warm water
1 tablespoon vanilla extract
3/8 teaspoon instant espresso powder
2 tablespoons unsalted butter
3 ounces semisweet chocolate , chopped fine
1/2 cup sugar (3 1/2 ounces)
1/8 teaspoon table salt
1 large egg , lightly beaten
2. 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).
3. 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.
Cal 130; Fat 5 g; Sat fat 2.5 g; Chol 25 mg; Carb 19 g; Protein 2 g; Fiber 1 g; Sodium 55 mg
Number of Servings: 12
Recipe submitted by SparkPeople user DKAROM.