Wednesday, April 04, 2007


I had a rough design day so I decided to do something that I know I can do well: eat brownies. Of course, I had to make them first...

light brownies
We only had half a stick of butter in the house (I may be doing too well in my pantry-cleaning endeavor), so I checked my The Best Light Recipe cookbook. Only 2 tablespoons of butter needed! The amazing thing is that you don't really miss the fat. Of course, I, um, enhanced the brownies with the addition of nuts and chocolate chips (Ghiradelli 60% cacao).

Light Brownies
Be sure to use semisweet chocolate and not semisweet chips. The additives in chips will result in a drier, squat brownie. To ensure moist, fudgy brownies it is important not to overbake them. Be sure to check the brownies for doneness several minutes before the specified baking time has elapsed.

-1/2 cup unbleached all-purpose flour (2 1/2 ounces)
-1/2 teaspoon baking powder
-2 tablespoons Dutch-processed cocoa powder
-1 tablespoon warm water
-1 tablespoon vanilla extract
-3/8 teaspoon instant espresso powder
-2 tablespoons unsalted butter
-3 ounces semisweet chocolate chips , chopped fine
-1/2 cup sugar (3 1/2 ounces)
-1/8 teaspoon table salt
-1 large egg, lightly beaten

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line an 8-inch square metal baking pan with parchment paper, or foil lightly coated with vegetable oil spray.

2. Whisk the flour and baking powder together in a small bowl; set aside. In a separate bowl, whisk the cocoa, water, vanilla, and espresso powder together; set aside. Microwave the butter and chocolate together in a medium microwave-safe bowl on 50 percent power until melted, about 1 minute; whisk until the mixture is smooth. Whisk in the sugar and salt until completely incorporated. Whisk in the cocoa mixture, then whisk in the egg. Stir in the flour mixture until just incorporated (do not overmix).

3. Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 20 to 25 minutes, rotating the pan halfway through baking (do not overbake). Cool completely on a wire rack, about 1 hour, lift the brownies out of the pan by grasping onto the parchment paper, and cut into 12 brownies.
Recipe from The Best Light Recipe.

[PER BROWNIE: Cal 130; Fat 5 g; Sat fat 2.5 g; Chol 25 mg; Carb 19 g; Protein 2 g; Fiber 1 g; Sodium 55 mg]


Blogger myriam said...

hi sue. thanks for your entry. is that a little birdie on the plate. you are not gonna eat him, are you?;-) best wishes & thanks again! m

13/4/07 01:31  
Blogger Blue Plate said...

brownies make me happy, too. chocolate in all its sweet forms is a great mood lifter. : )

17/4/07 14:07  
Anonymous Anonymous said...

too hot to turn on the oven these days so I baked it in the mic. Worked well! 8 minutes on medium.


9/8/07 11:14  
Blogger Flirting with Flour said...

I'm so excited I found your blog and more specifically this post! I love to bake but usually give most of it to my friends because there's no way humanly possible I could or *should* eat all of what I make :P but occasionally I'd like to enjoy it (guilt free) too...what a fantastic solution..and so low cal (for a brownie that is)! I have been making the No Pudge brownies from a box as an alternative to higher calorie brownies but I can't wait to give these a try!

22/1/10 19:20  

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