Are you a fan of brownies so rich and dense that if you close your eyes when taking a bite you think you're actually biting into a piece of fudge?
OK then, why don't you toddle along……today's post is clearly not for you.
For those of you who do like your brownies dark, dense and dangerous, stick around because the folks at Cooking Light and I have a real treat for you. My Cooking Matters buddy, Michelle (thanks, Jeffe), passed this recipe along to me about a year ago, long before I was invited to join the Cooking Light Blogger Connection, and am I ever happy that she did. Copious amounts of cocoa powder and a big slug of bittersweet chocolate (some melted, the rest left in chunks), make these a brownie not for the faint of heart. If you prefer a light, cakey, milk-chocolate tasting treat then these won't be for you. If on the other hand you crave bittersweet, fudge-like flour-less cakes then this is your brownie.
Still slightly warm from the oven (as in the photo above) these have an almost molten center, much like they are infused with a dark chocolate pudding. When eaten cool from the fridge you'll swear you're biting into a hunk of fudge disguised with the thinnest topping of cake in order to be called a brownie.
I'm not about to tell you that because these are from Cooking Light they should be considered spa food, because they shouldn't. That said, with only 6 tablespoons of butter, 2 eggs, and 1/3 cup of skim milk, you could do a lot worse when choosing your next chocolate addicition. On that note I leave you to go off and indulge in these awesome, yet somewhat less bad for you than the competition, brownies.
Cheers – Steve
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa (I use Valrhona)
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup bittersweet chocolate chunks, divided
- 1/3 cup fat-free milk
- 6 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup chopped walnuts, divided
- cooking spray
- Heat oven to 350℉.
- Spoon flour into dry measuring cup and level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl.
- Combine 1/2 cup chocolate chunks with milk in a microwave safe bowl; microwave on HIGH for 1 minute, stirring after 30 seconds. Stir in butter, vanilla and eggs.
- Add milk mixture, the remaining chocolate chunks, and 1/4 cup of walnuts to the flour mixture; stir to combine.
- Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with the remaining 1/4 cup nuts. Bake at 350℉ for 22 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into 20 pieces.