A Better Brownie

By Hklbrries

Sarah Phillips, author of "The Healthy Oven Baking Book" and founder of baking911.com, tweaked an old family brownie recipe and came up with a moist, chocolaty treat with less fat and sugar than the typical version.

Ingredients

• 1/2 cup flour
• 1/3 cup cocoa powder (Sarah prefers Dutch or alkalized cocoa powder)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 4 tablespoons butter
• 2 squares (2 ounces) bittersweet chocolate, chopped
• 1 large egg
• 2 large egg whites
• 1 cup sugar
• 1 tablespoon canola oil
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso or coffee powder (optional)

Details

Servings 24
Adapted from familyfun.go.com

Preparation

Step 1

Heat the oven to 350 F. Lightly coat an 8-inch square pan with cooking spray. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set the mixture aside.

Heat the butter in a small saucepan until just melted, being careful not to burn it. Remove the pan from the heat. Add the chopped chocolate, stirring until it is melted. Let the chocolate mixture cool until it's tepid.

In a medium bowl, lightly whisk the egg and egg whites just until combined. Whisk in the cooled chocolate mixture, sugar, oil, vanilla extract, and espresso powder (if you're using it) until smooth. Stir in the flour mixture but do not overmix the batter.

Use a rubber spatula to scrape the batter into the prepared pan and smooth the top. Bake the brownies on the center oven rack until the edges begin to pull away from the sides of the pan, about 25 minutes. The brownies will look under-baked (a cake tester will come out with a few moist crumbs), but they will set up more as they cool. Place the pan on a wire cake rack to let the brownies cool, then slice the batch into 24 pieces.

Nutrition Information
Per serving (per brownie)
84 calories
2.5 g carbohydrates
3.5 g fat
14 mg cholesterol
2 g saturated fat
25 mg sodium
9.5 g sugar
6.5 mg calcium