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Fudgy light brownies

Some of you have probably noticed by now that I’m not an experienced baker. And as I was motivated to become a better bread baker, I was neglecting the sweet side of baking for a long time. But having a sweet tooth, it was inevitable that sooner or later I would start.
Who knows why I had the first go right after a long chat with a friend of mine, talking about… diets. I had a sudden craving for something flavorful, gooey and chocolaty. I found the recipe for these brownies at cookinglight.com (I’m serious!). Dense, moist and chocolaty, and at just 147 calories a piece (at least that’s site’s nutritional info), it sounded all right.
Since then I’ve prepared these brownies so many times, I already know the recipe by heart.

Fudgy light brownies By gentle, yet an insistent request I’ve tried the same recipe, adding a big handful of raw chopped walnuts, and it worked amazingly well too. Reducing the sugar a bit worked for me, but you should try this yourself.

Makes 16 squares
Preparation time: 35 minutes

Ingredients:

120g (1 cup) all-purpose flour
60g (½ cup) unsweetened cocoa
1/4 tsp salt
40g (⅓ cup) butter
60g (2 oz) dark chocolate, chopped
100g (1 cup) to 70g granulated sugar
1 large egg
2 large egg yolks
1 tsp vanilla extract
60ml (¼ cup) low-fat milk

Method:

Preheat oven to 180°C/350°F.

Sift together flour, cocoa and salt in a mixing bowl and stir.

Melt on low heat butter and chocolate, stirring till smooth and set aside to cool a bit. Add sugar and whisk, till it partially dissolves. Add egg yolks, egg and vanilla extract and whisk to combine everything.

Add butter mixture to flour mixture, stirring just until combined.

Pour batter into a 20cm. (8-inch) square baking pan. If you use metal or ceramic one, you have to coat it with butter or cooking spray. As I use silicon mold I skip this step.

Bake for 20-25 minutes, till a wooden toothpick inserted in centre comes out quite clean.

Cool on a rack and cut in squares when the brownies are completely cooled.

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