Dark Fudgy Brownies without the Guilt!

Low fat, heart healthy, fudge brownies? Is that possible? Oh, yes it is. I found a yummy recipe at the Eating Well website. I've mentioned this great site in past blogs. I visited it recently to look for a new dessert to take to a friends cookout and found these gems. They are as dark and dense as they look. Extremely moist, fudgy texture and full of dark chocolatey goodness. Yes, they take a little more effort than brownies from a box, but I'm telling you, the extra effort is well worth it. Your reward will be both a treat for your tastebuds as well as not fearing the scales the next day.

As for any changes in the recipe, just a few. First, I used all semi-sweet chips because I had them in the cupboard . For the cocoa powder I used Hershey's Special Dark Cocoa (ummm, dark chocolate). I also cut the pan into sixteen portions as twenty seemed a bit to skimpy. By the way, they are great with a glass of dry red wine!

Dark Fudgy Brownies

16 portions

3/4 cup all-purpose flour
2/3 cup confectioners’ sugar
3 tablespoons unsweetened Hershey's Special Dark cocoa powder
6 ounces semisweet chocolate chips, divided
1 1/2 tablespoons canola oil
1/4 cup granulated sugar
1 1/2 tablespoons light corn syrup blended with 3 tablespoons lukewarm water
2 teaspoons vanilla extract
1/8 teaspoon salt
1 large egg
1/3 cup chopped toasted walnuts

Position rack in center of oven; preheat to 350°F. Line an 8-inch-square baking pan with parchment paper, letting it overhang on two opposing sides. Coat with cooking spray. Sift flour, confectioners’ sugar and cocoa together into a small bowl.

Combine 3 ounces chocolate and oil in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts and the remaining chocolate just until well blended. Turn out the batter into the pan, spreading evenly.



















Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 1/2 hours.

Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges (snack for the chef). Mark and then cut the slab into 16 portions. Wipe the blade with a damp cloth between cuts. Arrange on a nice plate and dust with more powdered sugar. Enjoy with friends.

See, that wasn't that bad was it? Not as easy as; open box, dump and mix, but the taste difference, well, you tell me.