There are brownies, and then there are brownies. I can't even count the number of brownie recipes I have tried in my lifetime, one of which I posted on this blog before. But sometimes a brownie recipe comes along that makes you want to share with all your friends. For brownie purposes, it is The One.
And best of all, it's fairly low fat. It comes from Ellie Krieger, after all (with my tweaks). It was published in the Food Network magazine a few months ago and I finally got around to trying it today. It is cakey and fudgy at the same time - super chocolatey and rich without giving you the sensation of instant artery clogging. Definitely one to add to the holiday repertoire!
Double Chocolate Brownies
adapted from Food Network magazine
makes 24 small brownies
6 ounces dark chocolate (60% to 70% preferred), coarsely chopped
2 tablespoons unsalted butter
1 cup white whole wheat four
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
4 large eggs
1 cup packed dark brown sugar
1/2 cup plain nonfat yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
1. Preheat oven to 350, and coat a 9 x 13 baking dish with cooking spray.
2. Melt chocolate and butter together in a double boiler (or a makeshift double boiler - heat-proof bowl over a pot of simmering water). Stir occasionally until melted. Turn off the heat and let cool slightly.
3. In a medium bowl, whisk together the flour, cocoa, salt and baking soda.
4. In a large bowl, whisk eggs and brown sugar until smooth, then add yogurt, oil and vanilla and whisk to combine. Whisk in the melted chocolate mixture until blended. Add dry ingredients and mix until just moistened.
4. Spread batter in prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan before slicing.