Ellie brings quite the ooey-gooey brownie to the table. I was afraid these would produce more of a cake-like brownie, which aren’t my favorite…however; I was quite happy with the texture of these. Since it’ll just be me eating these, I made half a batch and plan to freeze a few individually.
- Cooking spray
- 6 ounces bittersweet chocolate, coarsely chopped
- 2 tablespoons unsalted butter
- 1 cup whole-grain pastry flour (or 1/2 cup each whole-wheat and all-purpose flours)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 4 large eggs
- 1 cup packed light brown sugar
- 1/2 cup plain low-fat yogurt
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 3/4 cup chopped walnuts (optional)
Preheat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.
Melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; do not let the bottom of the bowl touch the water.
Whisk the flour, cocoa, salt and baking soda in a medium bowl. In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil and vanilla and whisk to combine. Whisk in the melted chocolate mixture until blended. Add the dry ingredients and mix until just moistened.
Spread the batter in the prepared pan and sprinkle with walnuts, if desired. Bake for 20 to 22 minutes, (do not over bake) or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a rack before slicing. Serves 24, 160 calories a piece.
Recipe courtesy of Ellie Krieger