- 3/4 cup all purpose flour
- 1/3 cup (1 ounce) Dutch-processed cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ounces bittersweet chocolate
- 2 tablespoons unsalted butter
- 1 cup sugar
- 2 tablespoons low fat sour cream
- 1 tablespoon chocolate syrup
- 1 1/2 tablespoons instant espresso powder
- 1 large egg
- 1 large egg white
- 2 teaspoons vanilla extract
Adjust an oven rack to the middle position and heat the oven to 350 degrees.
Line an 8 inch square baking pan with aluminum foil. Use two pieces placed opposite ways to form a sling and coat lightly with vegetable oil spray.
Whisk flour, cocoa, baking powder, and salt together in a bowl.
Microwave the chocolate, butter, and espresso powder together in a covered bowl on medum power, stirring often, until melted and smooth, 1 to 3 minutes.
Transfer the chocolate mixture to a large bowl and let cool slightly.
Whisk the sugar, sour cream, chocolate syrup, egg, egg white,, and vanilla into the melted chocolate.
Fold in the flour mixture until just incorporated.
Scrape the batter into the prepared pan and smooth the top.
Bake the brownies until a tooth-pick inserted into the center comes out with just a few crumbs attached, 20-25 minutes, rotating the pan halfway through baking.
Let the brownies cool completely in the pan set on a wire rack, about 2 hours. Remove the brownies from the pan using the foil, cut into 16 squares, and serve.
*To create peppermint brownies instead, omit the espresso and add ¾ peppermint extract to the batter with the vanilla.*