Fudgy Brownies, Now Featuring Less Guilt

Brownie lovers subdivide into the cakey fans and the fudgy fans. I definitely am at home in the latter, not that I tend to refuse a proffered brownie. I agreed to provide dessert for two events this weekend and decided to try a Cooking Light recipe from last summer that I marked but never baked.

These brownies rate a 9 out of 10, meaning I would make them again but probably won't give up trying other recipes. I followed the recipe fairly closely, but I reduced the amount of espresso powder to 1 tsp., which heightened the chocolate flavor without turning it to true mocha. My husband loved them and he doesn't care for coffee desserts.

I tried one batch with Hershey's Cocoa Powder and another with half Hershey's Cocoa Powder and half Special Dark cocoa powder. I could see and taste the difference with the Special Dark, but I am not sure it really added much. I love dark chocolate but the cocoa and chips (I used Ghirardelli 60 percent chips) gave the brownies plenty of depth.

My own tweak was to sub in 1/2 tsp. coarse sea salt for the salt. If you like your chocolate with a salty crunch, I recommend sea-salting your brownies.

I did not dust the brownies with powdered sugar but I did grease the pan with butter instead of baking spray.

Bittersweet Brownies

The highlight of fudgy brownies is their crisp sugar crust on top. Instant espresso intensifies the chocolate flavor for this not-too-sweet dessert.

1/4 cup boiling water
1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules
1/4 cup bittersweet chocolate chips
6 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 large egg
1 large egg white
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 1/3 cups granulated sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
2 teaspoons powdered sugar (optional)

Preheat oven to 350°.

Combine 1/4 cup boiling water and espresso in a medium bowl. Add chocolate chips, stirring until chocolate melts; cool slightly. Stir in butter, vanilla, egg, and egg white.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk. Add coffee mixture to flour mixture, stirring just until moist. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar, if desired.

Yield: 16 servings (serving size: 1 brownie)

CALORIES 171 (31% from fat); FAT 5.8g (sat 3.4g,mono 1.4g,poly 0.3g); IRON 1.1mg; CHOLESTEROL 25mg; CALCIUM 26mg; CARBOHYDRATE 29.3g; SODIUM 107mg; PROTEIN 2.5g; FIBER 1.2g

Cooking Light, JUNE 2007