Double Chocolate Brownies - lower fat than some

 

Double Chocolate Brownies

These are lower in fat and higher in fiber than most brownies, but they’re still a real chocolate fix.

Makes 16 servings

¾ cup semisweet chocolate chips

4 Tbsp (1/4 cup) unsalted butter

¼ cup nonfat sour cream

¾ cup firmly packed light brown sugar

1 tsp pure vanilla extract

2 large eggs

¼ cup unbleached all-purpose flour

¼ cup whole wheat flour

1 Tbsp unsweetened cocoa powder

¼ tsp aluminum-free baking power

¼ tsp sea salt

1)    Preheat oven to 325.  Lightly coat an 8” square baking pan with canola oil spray.

2)    Melt the chocolate chips, butter and sour cream in a medium saucepan over low heat.  Remove from the heat.  Stir in the brown sugar and vanilla.  Stir in the eggs one at a time  Stir in the all-purpose flour, whole wheat flour, cocoa, baking powder and salt and mix well.  Pour the batter into the prepared pan.

3)    Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.  Cool completely on a wire rack.  Cut into 16 servings.  Store in a covered container.

NOTE:  The flavonols in chocolate are particularly powerful antioxidants and cell-signaling regulators.  One recent study using a cocoa-rich beverage showed beneficial effects on the appearance and feel of skin.