Day 39: Inglewood Pizza and fudgy (yet low fat) brownies
Some nights, you just need to go pick up a pizza. And after watching a movie, you need to bake brownies and eat them warm from the pan, with cold milk and hot espresso, on the couch wrapped up in a comforter with your family. Lucky me.
My Grandma used to make brownies that were fudgy on the inside, with an intensely chocolate flavor and crackling top. This is the closest I’ve come without using a cup of butter. Make sure not to overbake them; they should just be starting to pull from the sides of the pan, but still dense and fudgy in the middle. The best brownies are just ever so slightly underdone.
Fudgy Brownies
1/4 cup butter
1 oz. unsweetened chocolate (1 square)
2/3 cup cocoa
1 1/2 cups sugar
1 large egg
2 large egg whites
1 tsp. instant coffee granules, dissolved in 1 tsp. water
2 tsp. vanilla
1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. saltPreheat oven to 350°F.
In a medium saucepan, melt butter and chocolate over medium-low heat, stirring often. Remove from heat and stir in cocoa and sugar. Mix until well blended — it will have the consistency of very wet sand.
In a large bowl, whisk together the egg, egg whites, coffee and vanilla. Add the chocolate mixture and mix until well blended and smooth. In a small bowl, stir together the flour, baking powder and salt; add to the chocolate mixture and stir just until combined.
Pour into an 8” x 8” pan that has been sprayed with nonstick spray. Bake for 25-30 minutes, until set around the edges but still slightly soft in the middle. They will seem to be not quite cooked, but will set a little more as they cool. Do not overbake! Cool in the pan on a wire rack.
Makes 16 brownies.
Per Brownie: 150 calories, 4.5 g fat (2.6 g saturated fat, 1.4 g monounsaturated fat, 0.2 g polyunsaturated fat), 27.4 g carbohydrates, 21.2 mg cholesterol, 2.6 g protein, 2.2 g fiber. 25% calories from fat
Variations:
Oreo Brownies: Chop 6 Oreo cookies into quarters and gently press into the top of the batter before baking. Adds less than 1 g fat per brownie.
Mint Brownies: Coarsely chop 2 small boxes of Junior Mints or 2 Pep mint patties – this is easier if they are frozen first. Stir into the batter before spreading in the pan and bake as directed. Adds 0.5 g fat per brownie.
February 08 2008 | dessert and snacks and sweet stuff | 3 Comments »
