Chocolate Brownies
The combination of full-flavored Dutch-process cocoa and moist brown sugar produces a classic fudgy brownie that is very low in fat. If you use American-style (nonalkalized) cocoa, add 1/2 teaspoon of baking soda to the dry ingredients to neutralize the slightly sour taste from the cocoa. For a pretty effect, drizzle the bars with melted chocolate.
From EatingWell: July/August 1995
Yield: 15 bars
Active Time: 15 minutes
Total Time: 1 1/4 hours
Ingredients
- 1 cup sifted cake flour
- 1/2 cup Dutch-process cocoa powder
- 1/2 teaspoon salt
- 1 1/2 cups packed light brown sugar
- 1/4 cup canola oil
- 1/4 cup buttermilk
- 1 large egg
- 2 large egg whites
- 2 teaspoons vanilla extract
Preparation
- Preheat oven to 350°F. Coat a 8-by-12-inch baking dish with cooking spray. Dust with a little flour, tapping out the excess, and set aside.
- Whisk together flour, cocoa and salt in a small bowl. Beat together brown sugar, oil, buttermilk, egg, egg whites and vanilla in a large bowl with an electric mixer on high speed until smooth, making sure no lumps of brown sugar remain. Add the dry ingredients and beat on low speed just until blended.
- Transfer the batter to the prepared baking dish. Bake just until a knife inserted in the center comes out clean, 25 to 30 minutes.
- Let cool in the baking dish on a rack. Cut into 15 bars. Store at room temperature in an airtight container.
Nutrition Per serving:
151 calories; 7 g fat (1 g sat, 1 g mono); 14 mg cholesterol; 27 g carbohydrates; 2 g protein; 1 g fiber; 94 mg sodium; 26 mg potassium.
2 Carbohydrate Serving
Exchanges: 2 other carbohydrate, 1 fat