Michael's Fudge Brownies
This is a tried and true slightly lower fat brownie recipe made with pantry ingredients. The chocolate chips are optional, but recommended.
Servings 16
Calories 134kcal
Cost 5
Ingredients
- 1 cup all-purpose flour (125 grams)
- ½ cup Dutch process cocoa powder, plus another ½ T. (50 grams)
- ⅛ tsp baking powder
- ⅛ tsp salt
- 5 tablespoons butter (salted or unsalted) (70 grams)
- 1 ¼ cups sugar (250 grams)
- 1 large egg
- 2 large egg whites (or use another whole egg)
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder dissolved in 1 teaspoon of water (optional)
- ⅓ cup semisweet or dark chocolate chips (optional)
Instructions
- Preheat the oven to 350F. If using a glass pan, preheat to 325F.
- Line an 8-inch square metal pan with foil and grease the bottom only. If using glass, just grease the bottom and a little around the sides.
- Sift your flour and then measure 1 cup sifted or weigh out 114 grams. Mix it with the cocoa powder, baking powder and salt. Set aside.
- In a medium saucepan, melt the butter. Add the sugar to the hot butter and heat the sugar/butter mixture for about 30 seconds or just until sugar starts to become shiny. Remove from heat and stir, allowing sugar to melt a little. It will still be pretty grainy looking at this point.
- Add the eggs, egg whites (or 1 whole egg) and vanilla and beat by hand with a heavy duty scraper until smooth. If you are using the espresso powder, add that too. Mixture should start to appear shiny.
- With a heavy duty scraper, beat in the flour mixture. If you are using the chocolate chips (which I definitely recommend), let the batter cool for a few minutes so that it won't melt the chips. When sufficiently cool, stir in some chocolate chips.
- Spread evenly in the pan and bake for 20 to 25 minutes or until brownies appear set. Let cool completely, then lift from the pan and cut into squares.
Nutrition
Serving: 1g | Calories: 134kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g