Rating: 3 stars
1 Ratings
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The typical brownie has nearly 20g sugar--masking the flavor of the chocolate in an overwhelming wave of sweetness. Here we cut sugar in half for a richer, denser brownie that truly satisfies.

Sidney Fry, MS, RD
Recipe by Cooking Light January 2016

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
21 mins
total:
55 mins
Yield:
Serves 16 (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl.

  • Combine butter, oil, and 3 ounces chocolate in a large bowl over simmering water. Cook over low heat until smooth, stirring occasionally. Remove from heat; cool slightly. Add beer, granulated sugar, brown sugar, vanilla, egg, and egg yolk. Beat with a mixer at medium speed 1 minute or until combined. Add flour mixture to chocolate mixture, stirring just until combined. Finely chop remaining 1 1/2 ounces chocolate. Stir chocolate into chocolate mixture.

  • Pour the batter into an 8-inch square glass or metal baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

Nutrition Facts

131 calories; fat 8.5g; saturated fat 4g; mono fat 3.1g; poly fat 0.8g; protein 2g; carbohydrates 12g; fiber 1g; cholesterol 31mg; iron 1mg; sodium 68mg; calcium 14mg; sugars 8g; added sugar 8g.
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