Wednesday, May 5, 2010

Double Chocolate Brownies

I can't stop baking during this pregnancy! Last week I made AMAZING chocolate chip cookies, this week was even better brownies, and currently I have some pumpkin seed cranberry granola in the oven (stay tuned for that recipe). It feels like my oven is always on lately, no pun intended (re: pregnancy :).

OK, so these are not the healthiest thing on my blog, but at least it's homemade and not processed or from a mix. These brownies were so easy to make, contain much less fat and calories than the "normal" brownie, and so moist! Not too fudgy, not too cakey, just perfectly divine chocolate goodness!

Double Chocolate Brownies
Recipe from Canyon Ranch, Nourish cookbook

3/4 cup semisweet chocolate chips
4 Tb. unsalted butter
1/4 cup nonfat sour cream (I used Greek yogurt instead)
3/4 cup light brown sugar (I substituted half of this with rapadura sugar which is the least processed of sugar and contains a higher mineral count. You can get it at health food stores).
1 tsp. vanilla extract
2 large eggs
1/4 cup unbleached all-purpose flour
1/4 cup whole wheat flour
1 Tb unsweetened cocoa powder
1/4 tsp. aluminum-free baking powder
1/4 tsp. sea salt

1. Preheat oven to 325. Lightly coat an 8x8 pan with canola oil spray

2. Melt the chocolate chips, butter and sour cream in a medium saucepan over low heat. Remove from heat. Stir in sugar and vanilla. Stir in the eggs one at a time. Stir in the flower, cocoa, baking powder and salt and mix well. Pour the batter into the prepared pan.

3. Bake for 20-25 minutes, or until a toothpick insertedinto the center comes out clean. Cool completely on a wire reack. Cut into 16 servings. Store in a covered container.

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