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Fudgy Chocolate Brownies

BECKY LUIGART-STAYNER
Yield 20 servings
The technique for these brownies is a bit unorthodox. When you add the sugar and cocoa to the melted chocolate, it forms a ball that's hard to stir. But stick with it; the end results are well worth it.

Ingredients

  • 5 tablespoons stick margarine
  • 1 ounce unsweetened chocolate
  • 2/3 cup Dutch process or unsweetened cocoa
  • 1 1/2 cups sugar
  • 3 large egg whites, lightly beaten
  • 1 large egg, lightly beaten
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Cooking spray

Nutrition Information

  • calories 132
  • caloriesfromfat 29 %
  • fat 4.3 g
  • satfat 1.3 g
  • monofat 1.6 g
  • polyfat 1 g
  • protein 2.5 g
  • carbohydrate 21.7 g
  • fiber 0.2 g
  • cholesterol 11 mg
  • iron 0.9 mg
  • sodium 46 mg
  • calcium 16 mg

How to Make It

  1. Preheat oven to 325°.

  2. Melt margarine and chocolate in a large saucepan over medium heat. Stir in cocoa; cook 1 minute. Stir in sugar, and cook 1 minute (mixture will almost form a ball and be difficult to stir). Remove pan from heat; cool slightly. Gradually add warm chocolate mixture to egg whites and egg, stirring with a whisk until well-blended. Combine flour and baking powder; add flour mixture to chocolate mixture, stirring well.

  3. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 325° for 30 minutes (do not overbake). Cool on a wire rack.