Fear not, these brownies are moist, fudgy and just plain good even though, without the optional nuts, the brownies weigh in at lighter than usual. The secret is in combining naturally low-fat cocoa powder with a modest amount of cocoa-butter-rich unsweetened chocolate. Corn syrup helps keep these brownies moist, so don't leave it out. Another plus: These mix up quickly in one bowl, with one spoon.
Make Ahead: Store airtight for up to 3 days; or freeze, airtight, for up to 1 month.
Servings: 12 2- by 2 2/3-inch bars
- 1 1/2 ounces unsweetened chocolate, coarsely broken or chopped
- 2 1/2 tablespoons unsalted butter, or 1 1/2 tablespoons corn or other low-saturated fat oil
- 2/3 cup sugar
- 1/2 teaspoon baking powder
- Generous pinch of salt
- 3 tablespoons light or dark corn syrup
- 1 1/4 teaspoons instant coffee powder or granules dissolved in 2 tablespoons hot water
- Generous 1/4 cup unsweetened american-style or dutch-process cocoa powder
- 2/3 cup flour
- 1/2 cup chopped walnuts (about 2 ounces), optional
- 1/4 cup liquid egg substiute (such as Egg Beaters) or 2 large egg whites
Preheat the oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, overlapping it at two opposing ends. (To fit foil, invert pan and mold foil around bottom.) Turn pan right side up and insert foil, folding out overlapping edges.) Grease the foil or spray with nonstick spray coating.
In a large microwave-safe bowl, microwave the chocolate and butter or oil on high for 1 minute. Stir well, then microwave on 50 percent power, stopping and stirring every 30 seconds until mostly melted. Stir until completely melted. Vigorously mix in the sugar, baking powder, salt, corn syrup, and coffee mixture until they are evenly incorporated. Stir in the cocoa powder until smoothly incorporated and free of lumps. Add the flour, walnuts, if using, and liquid egg substitute or egg whites and mix until the batter is well blended. Turn it out into the prepared pan, spreading evenly to the edges.
Bake on the middle rack for 17 to 22 minutes or until center top is almost firm when tapped and a toothpick inserted in the center comes out with 1/4 inch of moist batter on the end. For the moistest brownies, be careful not to over-bake. Transfer the pan to a rack and let stand until cooled, then refrigerate until well chilled.
Using the overhanging foil as handles, carefully lift the brownie slab from pan. Peel off the foil. Set the brownie slab right-side up on a cutting board. Trim off the dry edges all around, if desired. Mark and then cut into 12 bars using a large sharp knife. Wipe the blade clean between cuts, as needed.
From cookbook author Nancy Baggett.
Tested by Nancy Baggett.
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