Fudgy Chocolate Brownies

BECKY LUIGART-STAYNER

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.

Yield: 20 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 29%
  • Fat: 4.3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1g
  • Protein: 2.5g
  • Carbohydrate: 21.7g
  • Fiber: 0.2g
  • Cholesterol: 11mg
  • Iron: 0.9mg
  • Sodium: 46mg
  • Calcium: 16mg

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

Preparation

  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.
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