View Full Version : Fudge Brownies



b-man
October 17th, 2005, 12:01 AM
Fudge Brownies


Building a better brownie is easy with this recipe. Chocolate chips stirred into the batter make these brouwnies rich and chocolaty.


Ingredients:

4 ounces unsweetened chocolate
2 tablespoons unsalted butter
1 cup whole-wheat pastry flour (see Ingredient Note)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large egg whites (see Ingredient Note)
3 large eggs
1 1/3 cups packed light brown sugar (see Sugar Substitution)
3/4 cup unsweetened applesauce
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/3 cup chopped walnuts or pecans (optional)

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Melt chocolate and butter in a double boiler over barely simmering water or in the microwave.

3. Whisk flour, cocoa and salt in a medium bowl.

4. Beat egg whites, eggs and sugar in a large mixing bowl with an electric mixer or whisk until smooth. Add applesauce, oil and vanilla; beat until blended. Add the chocolate-butter mixture; beat until blended. Add the flour mixture and mix at low speed just until moistened. Stir in chocolate chips. Scrape the batter into the prepared baking dish, spreading evenly. Sprinkle with nuts, if desired.

5. Bake the brownies until the top springs back when touched lightly, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Cut into bars.

Makes 24 brownies.

Per brownie: 141 calories; 6 g fat (3 g sat, 2 g mono); 29 mg cholesterol; 21 g carbohydrate; 3 g protein; 2 g fiber; 49 mg sodium...try using a salt substitute to reduce sodium content.

Variation: For a mocha flavor, in Step 4 stir in 4 teaspoons instant coffee granules dissolved in 2 tablespoons hot water.

Sugar substitution: Those watching their calorie and carbohydrate intake can replace 1 1/3 cups brown sugar with 2/3 cup Splenda Sugar Blend for Baking for a savings of 19 calories and 7 grams carbohydrate per brownie.

Ingredient Note: Whole-wheat pastry flour is lower in protein than regular whole-wheat flour. Since it has less gluten-forming potential, it is an excellent chouce for tender baked goods. You can find it in large supermarkets and natural food stores.

Ingredient Note: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. They are also convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.


B-man :wink: