Marc and I needed a chocolate fix last night! There is nothing better than a fudgy brownie warm from the oven with a few scoops of vanilla bean ice cream! As Rachel Ray would say - YUMMO! Obviously there is no comparison between a full-fat brownie and a low-fat one but this one is very good considering there is only 4.4 grams of fat. I did make one modification though, I only used 1 cup of sugar. Make sure to start checking your brownies after 25 minutes because these can overbake very easily.
The Ultimate Fudge Brownies
One Smart Cookie
1/4 cup butter
1 square unsweetened chocolate (1 oz.)
2/3 cup cocoa
1 1/2 cups sugar
1 large egg
3 large egg whites
1 tsp. instant coffee granules, dissolved in 1 tsp. water
1 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350
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 - the mixture will have the consistency of very wet sand.
In a large bowl, whisk together egg, egg whites, coffee, and vanilla. Add the chocolate mixture and mix until well blended and smooth.
In a medium bowl, combine flour, baking powder, and salt. Add to the chocolate mixture and stir just until combined.
Pour into an 8"x8" pan that has been sprayed with nonstick spray. Bake for 30-35 minutes, until the edges just begin to pull away from the sides of the pan, but the middle is still soft. They will seem to be not quite cooked, but will set a little more as they cool. It is better to almost underbake brownies than to overbake them. Cool in the pan on a wire rack.
Makes 16 brownies.
Per brownie: 151 calories, 4.4 g fat