Categories: Brownies, Chocolate, Low Fat

Ingredients

• 3/4 c. all-purpose flour
• 1/3 c. Dutch-processed cocoa powder
• 1/2 t. baking powder
• 1/4 t. salt
• 2 oz. bittersweet chocolate, choppped
• 2 T. unsalted butter
• 2 T. low-fat sour cream
• 1 T. chocolate syrup
• 2 t. vanilla extract
• 1 large egg plus
• 1 large egg white
• 1 c. sugar

Directions

1. Adjust oven rack to middle position and heat oven to 350º. Fold two 12-in. pieces foil lengthwise so each measures 7-inches wide. Fit one sheet into 8-inch square baking dish, pushing foil into corners & up sides (overhang will be helpful in removal of brownies). Repeat w/ second sheet, placing in pan perpendicular to first sheet. Spray foil with cooking spray.

2. Whisk flour, cocoa, cocoa, baking powder, and salt together in medium bowl. Melt bittersweet chocolate and butter in large bowl until smooth. Cool 2-3 minutes, then whisk in sour cream, chocolate syrup, vanilla, egg, egg white, & sugar. Using rubber spatula, fold dry ingredients into chocolate mixture until combined.

3. Pour batter into pan, spread into corners, and level with spatula. Bake until slightly puffed and toothpick inserted comes out with a few sticky crumbs attached, 20-25 minutes. Cool completely in pan on wire rack for at least 1 hour. Remove brownies from pan using foil handles. Cut into 2 inch squares and serve. To keep brownies moist, do not cut until ready to serve. Brownies can be wrapped in plastic wrap and refrigerated for 3 days.

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