I have made these brownies several times. We love them! There is no reason to make the ones with all the fat, even on our day off, they are not as good as these.
3/4 c. unbleached all-purpose flour
1/3 c. Dutch-processed cocoa powder (it costs more, but I splurged because the recipe said it would be better)
1/2 t. baking powder
1/4 t. salt
2 oz. bittersweet choc. chopped ( I used semi sweet choc. chips)
2 T. unsalted butter
1 c. sugar ( I have not tried them with a sugar substitute, but would be interested in trying a low calorie natural sweetner, or even an unprocessed cane sugar)
2 T. low-fat sour cream
1 T. chocolate syrup
1 large whole egg
1 large egg white
2 t. vanilla extract
1. Adjust oven rack to middle of oven, heat oven to 350 degrees. Line an 8-inch square baking pan with foil, allowing foil to hang over the ends of the pan enough to lift brownies out after baked and cooled. Lightly spray foil with oil spray. Sat pan aside.
2. Whisk the flour, cocoa, baking powder, and salt together in a medium bowl. Melt the bittersweet choc. and butter together in a large bowl in the microwave, stirring often, 1-3 mins. Let the mixture cool lightly.
3. Whisk the sugar, sour cream, choc. syrup, egg, egg white and vanilla into the choc. mixture. Fold in the flour with a rubber spatula, just until incorporated.
4. Scrape the batter into the prepared pan and smooth the top. Tap the pan against the counter to settle the batter. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 20 -25 min., rotating the pan halfway through.
5. Let the brownies cool completely, in pan, sat on a wire rack, about 2 hours. Remove the brownies from the pan using the foil, cut into 2-inch squares, and serve.
Makes 16 small 2x2 brownies
per 2x2 brownie: Cal 110; fat 4g (1.5 saturated); Chol 15 mg.; Carb 20g; Protein 2g; Sodium 65mg