Fudgy Low-Fat Brownies
From Cook's Country
Has Kim tried this? No
For fudgy brownies, don't overbake.
3/4 c all-purpose flour
1/3 c Dutch processed cocoa powder
1/2 tsp baking powder
1/4 tsp salt
2 oz bittersweet chocolate, chopped
2 tbsp unsalted butter
1 tbsp chocolate syrup
2 tbsp low-fat sour cream
2 tsp vanilla extract
1 large egg plus 1 egg white
1 c sugar
Adjust oven rack to middle and heat oven to 350. Fold two 12-inch pieces foil lengthwise so each measures 7 inches wide. Fit 1 sheet into 8-inch-square baking dish, pushing foil into corners and up sides of pan. Repeat with second sheet, placing in pan perpendicular to first sheet. Spray foil with cooking spray.
Whisk flour, cocoa, baking powder, and salt together in medium bowl. Melt bittersweet chocolate and butter in large bowl until smooth. Cool 2 to 3 minutes, then whisk in sour cream, chocolate syrup, vanilla, egg, egg white, and sugar. Using rubber spatula, fold dry ingredients into chocolate mixture until combined.
Pour batter into pan, spread into corners, and level surface with spatula. Bake until slightly puffed and toothpick inserted into center comes out with a few sticky crumbs attached, 20 to 25 minutes. Cool brownies completely in pan on wire rack, at least 1 hour. Remove brownies from pan using foil handles. Cut into 2-inch squares and serve. To keep brownies moist, do not cut until ready to serve. Brownies can be wrapped in plastic and refrigerated for 3 days.