Fudgy Brownies

Everyone loves brownies, of course, and this recipe gives the gooey, fudgy, delicious kind.  Break out from using the store-bought brownie mix and give these a go – you won't regret it.  You also won't want to share them, so don't say I didn't warn you.

Fudgy Brownies

Makes 16 brownies
Time: 35 minutes

Note: Bake until a toothpick comes out with a few sticky crumbs attached.  Too long in the oven, and they'll become dry and cakey.

Ingredients:

3/4 cup all-purpose flour
1/3 cup Dutch-processed cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
2 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 cup sugar
2 tablespoons low-fat sour cream or low-fat plain yogurt
1 tablespoon chocolate syrup
1 large egg
1 large egg white
2 teaspoons vanilla extract

Directions:

1. Preheat the oven to 350ºF.  Line an 8-in square baking pan with aluminum foil and coat lightly with baking spray.

2.  Whisk the flour, cocoa, baking powder, and salt together.  Microwave the chocolate and butter together in a covered bowel, stirring often, until melted and smooth, about 1-3 minutes.  Chocolate burns quickly, so be really careful with the microwave!  Uncover the chocolate and allow to cool slightly.

3.  Whisk together the sugar, sour cream or yogurt, chocolate syrup egg, egg white, and vanilla, and add in the melted chocolate.  Fold in the flour mixture until just combined.

4. Scrape the batter into the prepared pan and smooth the top.  Bake the brownies until a toothpick into the center comes out with just a few crumbs, about 20-25 minutes.  Rotate the pan halfway through.

5.  Let the brownies cool.  Remove in the aluminum foil sling and serve.  To store, cool completely and wrap in the foil.

Recipe adapted from The America's Test Kitchen Healthy Family Cookbook.