Low fat? NO way.

-
Yes, they are. These rich, fudgy brownies are totally low-fat. I will say the phrase I throw around so liberally on this blog...."Cook's Country has done it again." And have they. This recipe changed my mind back to deciding to renew my subscription for another year. These little brownies will make you double check the nutrition info as soon as you take a small bite.

(Now....to continue on my quest for fudgy brownies that are bittersweet.....as much as I like these, I still think they're too sweet....although most people would probably think they're perfect. I just happen to like bittersweet chocolate more than most.)


COOK'S COUNTRY'S FUDGY LOW-FAT BROWNIES

3/4 c. all-purpose flour
1/3 c. Dutch-process cocoa powder
1/2 t. baking powder
1/4 t. salt
2 oz. (1/3 c.) bittersweet chocolate, chopped
2 T. unsalted butter
2 T. low-fat sour cream
1 T. chocolate syrup
2 t. vanilla extract
1 large egg plus 1 large egg white
1 c. sugar

Preheat oven to 350. Line an 8x8" pan with foil; spray foil with cooking spray.
Whisk together flour, cocoa, baking powder, and salt in medium bowl. Melt together bittersweet chocolate and butter in a microwave-safe bowl at 50% power, stirring often. Let cool 2 minutes, then whisk in sour cream, chocolate syrup, vanilla, egg, egg white, and sugar. Fold dry ingredients into chocolate mixture till combined.
Pour into pan, spread to edges and level surface with spatula. Bake till slightly puffed and toothpick inserted in center comes out with a few crumbs still attached, about 20-25 minutes. Cool on wire rack at least 1 hour before cutting into 2" squares. Makes 16.

Comments

Post a Comment

Popular posts from this blog

Can I come over? Huh?

-
Image
I haven't given props yet on my blog to someone who inspires me culinarily more than most.... Paula Deen. It's not that she uses extra-technical savviness or know-how....it's just that she is a warm, Southern, hospitable lady who loves to cook for others. Though her recipes are not exactly on the list of the American Heart Association's "top ten" (by far), I turn to her sometimes....after all, what's life if you can't have a treat every now and then? I watch her show with enthusiasm....I look at her outfitted kitchen with a bit of envy....and I want so badly to crash through the television screen and get a hug from her cheery, grandma-self. I'd love to spend a day with her and just listen to her wisecracks and funny old sayings. And then, there's the food itself that she creates..... In honor of her, I am whipping up a batch of sausage balls this afternoon to serve at home group's "brunch" tonight. I am not the only home group
Read more

Death By Chocolate Cookies....amended

-
For one of the hundreds of parties we are to attend this year during the holidays (or so it seems!), I wanted to find something rich, finger-food-style, and oh-so-chocolatey. Our electric power was restored by this time (we had an ice storm, in case you don't read my other blog), but our cable internet was still out. Thus, I had to resort to magazines and cookbooks to plan this week's menu (yes, the old-fashioned way!). I found this recipe from Baker's chocolate company, and I amended it to make it a little less sweet and a little more chocolatey. Pure yumminess. BAKER'S DEATH BY WHITE CHOCOLATE COOKIES 1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate 3/4 c. firmly packed brown sugar 1/4 c. (1/2 stick) butter, softened 2 eggs 1 tsp. vanilla 1/2 c. flour 1/4 tsp. baking powder 1 pkg. (6 squares) Baker's Premium White Baking Chocolate, coarsely chopped, or 1 cup Bakers' White Chocolate Chunks (I used semisweet chocolate chunks instead) 2 c. chopped
Read more

No more excuses

-
Image
I have spent the past two hours completely gutting and organizing our office (including unpacking some more boxes that were, yes, still taped up and everything since the move). I have moved the bookshelf that Dad painted for me when I was six into this room, and I have placed on its shelves my slurry of cooking magazines. Most of them are Cooking Lights (they have plastic holding cases....the others aren't good enough for that, I guess)....but I do have a few issues of Martha Stewart Living, a handful of issues of Taste of Home, and one lonely issue of Hallmark magazine, a magazine that I adored at first copy, but later learned that it was never able to get off the ground. I now have no excuses to resort to the same old recipes time and again. Sure....tried and true recipes are sometimes called for...when there's a time crunch, or special company that you have to "impress" in some way. But for the most part, I have fallen back into a recipe rut, and now having thes
Read more