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Fudgy Low-Fat Brownies (America's Test Kitchen)

by LBlala  |  Mar 12, 2012

Fudgy Low-Fat Brownies (America's Test Kitchen)
  1. PREP
  2. 15 m
  • COOK
  • 20 m
  • TOTAL
  • 35 m

America's Test Kitchen: Fudgy Low-Fat Brownies From Season 8: Lightening Up Chocolate Desserts WHY THIS RECIPE WORKS: We have tried many recipes for “healthy” brownies, but it usually takes just one bite to regret the effort. Either the texture is incredibly dry or the chocolate flavor is anemic. We wanted a moist, fudgy, chocolaty brownie that had a lower fat and calorie count than a traditional brownie, which can weigh in at over 200 calories and 12 grams of fat. We knew the richness and flavor would have to come from somewhere if we were cutting back on butter and unsweetened chocolate. We started our tests with “alternative” ingredients, such as prune puree, applesauce, and yogurt, but they resulted in everything from oddly-flavored brownies to flavorless hockey pucks. We had more success replacing some of the butter with low-fat sour cream, which yielded moist, fudgy brownies. A blend of cocoa powder and bittersweet chocolate (which has less fat per ounce than unsweetened chocolate) added deep chocolate flavor. And to boost both the brownies’ chocolate flavor and moisture without adding any fat, we used a shot of chocolate syrup. Our brownies were now rich and decadent, but with half the calories (just 110 per serving) and fat (only 4.5 grams) of traditional brownies. (less) Makes 16 brownies Melt the chocolate and butter together in a bowl set over a pan of simmering water or in a microwave set to 50 percent power. For a truly fudgy consistency, don't overbake the brownies; as soon as a toothpick inserted into the center comes out with sticky crumbs attached, the brownies are done. If the toothpick emerges with no crumbs, the brownies will be cakey.

INGREDIENTS

SERVES 16

  • 3/4 cup All-purpose Flour
  • 1/3 cup Organic Dutch-process Cocoa Powder
  • 1/2 tsp Baking Powder
  • 2 oz Bittersweet Chocolate
  • 2 tbsp Unsalted Butter
  • 2 tbsp Low Fat Sour Cream
  • 1 tbsp Chocolate Flavored Syrup
  • 2 tsp Pure Vanilla Extract
  • 1 Large Egg
  • 1 large Egg White
  • 1 cup Sugar, Granulated
  • 1/4 tsp Table Salt

DIRECTIONS

1 TIPS:
2 Melt the chocolate and butter together in a bowl set over a pan of simmering water or in a microwave set to 50 percent power. For a truly fudgy consistency, don't overbake the brownies; as soon as a toothpick inserted into the center comes out with sticky crumbs attached, the brownies are done. If the toothpick emerges with no crumbs, the brownies will be cakey.
3 INSTRUCTIONS:
4 Adjust oven rack to middle position and heat oven to 350 degrees. 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 (overhang will help in removal of brownies). Repeat with second sheet, placing in pan perpendicular to first sheet. Spray foil with cooking spray.
5 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.
6 Pour batter into pan, spread into corners, and level surface with spatula. Bake until slightly puffed and toothpick inserted in 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.
7 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.)