|
Triple Chocolate Brownies |
|
I created this recipe for the Mövenpick restaurant chain in Toronto, which sold more than 1,500 of these brownies per month-not only because they're delicious, but also because they're lighter than other brownies. They're now featured in my catering company and still rank as the number-one dessert. The cocoa, oil and yogurt that replace the traditional butter and chocolate are the way to keep the calorie and fat count low. - 2/3 cup granulated sugar
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 1 tsp baking powder
- 1/4 cup low-fat yogurt or sour cream
| - 1/3 cup light cream cheese
- 2/3 cup icing sugar
- 1 1/2 tsp unsweetened cocoa powder
- 1 1/2 tsp water
- dusting of icing sugar
- 1/4 cup semi-sweet chocolate chips
|
- Preheat the oven to 350°F. Spray an 8-inch square pan with cooking oil.
- For the brownies, combine the sugar, oil, egg and vanilla in a bowl and mix well. Add the cocoa, mixing it in well. Add the flour, baking powder, yogurt and chocolate chips, mixing just until combined and smooth. Don't overmix.
- Pour the batter into the prepared pan. Bake in the center of the oven for 15 to 20 minutes, just until set. Do not overbake. Cool on a rack for 15 minutes before icing.
- To make the icing, place cream cheese, icing sugar, 1 1/2 tsp cocoa powder and water in a blender or food processor and process until smooth. Spread over the top of the brownies.
- Cut into squares and garnish with a dusting of icing sugar, or drizzle melted dark and white chocolate overtop.
| 
Nutritional Analysis
per Serving | Calories | 140 | | Protein | 2.3 g | | Fat | 7 g | | Saturated Fat | 1.5 g | | Carbohydrates | 20 g | | Cholesterol | 19 mg | | Fiber | 1.2 g |
Prep Time:10 minutes
Cook Time:20 minutes
Make Ahead:Bake and store for a day, well wrapped, or freeze for up to 2 weeks. Serves 12 |
|
Tue 04 Aug 2009 14:07:30 EDT
rose says:
Wed 22 Jul 2009 14:45:06 EDT
jude says: