Triple Chocolate Low Fat Brownies

 

 

Triple chocolate means triple delcious brownies.

 

Don’t you love brownies?  In my book brownies should be part of the FDA’s minimum daily food requirements.  I mean, how can anyone resist a sweet chocolatey treat that combines the best qualities of cake, pudding, and cookies all in one?  And though we’ve posted several recipes for brownies previously, my Aunt Connie recently sent along her low-fat brownie recipe.  Believe me, this one’s not to be missed.

 

For this recipe we’ll need:

 

Let's gather the ingredients.

I tried Navan vanilla liqueur for this batch, but if you're sticking with Connie's tried and true use pure vanilla extract.

3/4 cup Flour

1/3 cup Dutch processed cocoa power

1/2 teaspoon baking powder

1/4 teaspoon salt

3 ounces bittersweet baking chocolate, chopped for faster melting

2 tablespoons butter

2 tablespoons no-fat sour cream

1-2 tablespoons chocolate syrup

2 teaspoons vanilla extract

1 large egg, plus 1 egg white

1 cup sugar

Optional:  Add chopped nuts, white chocolate chips, unsweetened coconut or all three.

 

Here’s What To Do:

 

Make sure your oven rack is in the middle of the oven and preheat it to 350 degrees.

 

Whisk out the lumps.

Start by combining the dry ingredients in a separate bowl.

Grease an 8 x 8 inch pan (or use cooking spray).

 

Whisk the flour, cocoa, baking powder and salt together in a medium size bowl.  Set aside.  (Note: Though you can use the lighter Dutch cocoa powder,  I tried these with “Special Dark” Dutch powder for a bit of dark chocolate heaven.  Hubby was impressed.)

 

Chopping it up makes chocolate easier to melt.

Here I chopped up the bittersweet chocolate.

If you haven’t done it yet, chop up the bittersweet chocolate into smaller pieces.  We’ll melt them in the next step.

 

Whisk the chocolate butter combination until smooth.

Melt the butter and chopped chocolate together.

Melt the chocolate and butter in a large bowl over simmering water.  Stir as you go.  (I melted the chocolate and butter  in the microwave instead, but either method works.  If you use the microwave, mix the chocolate and butter, cook 30 seconds, stir and repeat until smooth.  This usually takes about a minute and a half of cooking time.)  Once done, allow to cool 2 – 3 minutes.

 

We are getting close.  Is the oven on?

Here, I've added my other "wet" ingredients to the chocolate so am now going to add the dry ingredients I mixed earlier.

Add the sour cream, chocolate syrup, vanilla, egg, egg white and sugar.  (If you seen some of my other posts, you may already know I often have a hard time sticking exactly to a recipe.  Such was the case here where I used vanilla liqueur in place of the vanilla extract.  Believe me, you can’t miss if you follow Connie’s recipe to the letter.  However, I’ve got to say that when you’re feeling adventurous, adding a liqueur to a favorite recipe can add that little extra zing.)

 

Fold in the dry ingredients until combined.  Use an electric mixer or whisk, but be careful not to over-mix the batter.

 

Pour the batter into the previously greased pan.  Spread it into the corners.

 

Where's the ice cream, I'm ready to try these brownies.

These are best if the toothpick isn't quite clean as you pull it out. You want that fudgy consistency.

Bake the brownies 20-25 minutes.  You’ll want to cook this until you can insert a toothpick and it comes out with some crumbs still attached.  If you cook the brownies until the toothpick comes out clean, the texture will be cake like and not nearly as good—this direct from Connie!  (I have to agree.)

 

Want a brownie?

I love the smell of brownies baking in the oven.

Brownies are definitely one of my downfalls, but that’s one reason I like this recipe so much—there’s less fat in it.  Of course, I have to warn you if you eat these the way hubby does (i.e. with a scoop of vanilla ice cream and a drizzle of chocolate sauce over the top) there’s  a real possibility you could become addicted.

 

Recipe contributed by Connie Nichols.  Mmm, these were good.  Thanks Connie!

 

 

If you enjoyed this recipe you may want to see:
Chocolate Syrup Brownie Magic
Honey Nut Butterscotch Brownies
Kahlua, Coconut & Cashew Blondies

Or for more recipe ideas visit our Recipe page by clicking here.

 

 

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