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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 113.7
  • Total Fat: 4.6 g
  • Cholesterol: 22.9 mg
  • Sodium: 51.3 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.6 g

View full nutritional breakdown of Lighter Brownies calories by ingredient
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Lighter Brownies

Submitted by: DKAROM
Lighter Brownies

Introduction

from Cook's Illustrated, March 2007 from Cook's Illustrated, March 2007
Number of Servings: 12

Ingredients

    Be sure to use semisweet chocolate and not semisweet chips—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

Directions

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line an 8-inch square metal baking pan with parchment paper, or foil lightly coated with vegetable oil spray.
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.
PER BROWNIE:
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.






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