When it comes to brownies, most people have a preference: cakey or fudgy. My co-worker, whose birthday is today, prefers the latter. Lucky for her, I have a great recipe for people who like fudgy brownies. I found it in the Spring 2008 edition of Cook’s Illustrated Light Recipes and have used it ever since. It’s also a great recipe to use when you want to experiment with flavors in brownies — whether that means adding mint flavoring, caramel streaks, or using it for a base layer of a more decadent bar.
The article that ran with this low-fat recipe said that the fudgy texture can be attributed to the sour cream used in the recipe — which, unlike many brownie recipes, doesn’t use much butter. In a couple instances where I didn’t have sour cream, I substituted Greek yogurt, which added a slight tang to the finished product. But, it will do in a pinch.
These decadent brownies really hit the spot when you’re particular about the consistency. You can also easily add nuts or chocolate chips. I hope you enjoy them as much as the birthday girl did.
Nonstick cooking spray
3/4 cup unbleached all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon table salt
2 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
2 tablespoons low-fat sour cream
1 tablespoon chocolate syrup (or light corn syrup)
2 teaspoons vanilla extract
1 large egg plus 1 large egg white
1 cup sugar
Adjust oven rack to middle position and heat oven to 350 degrees. Fold two 12-inch pieces of foil lengthwise so that each measures 7 inches wide. Fit one sheet into an 8-inch-square baking dish, pushing foil into corners and up sides of pan (overhang will help in removal of brownies). Repeat with second sheet, placing in pan perpendicular to first sheet. Coat foil with nonstick cooking spray.
Whisk flour, cocoa, baking powder, and salt together in a medium bowl. Melt chocolate and butter together in bowl set oven pan of simmering water or in microwave set to medium power. Cool 2 to 3 minutes, then whisk in sour cream, chocolate syrup, vanilla, egg, egg white, and sugar. Using rubber spatula, fold dry ingredients into chocolate mixture until combined.
Pour batter into pan, spread into corners, and level surface with spatula. Bake until slightly puffed and toothpick inserted in center comes out with sticky crumbs attached, about 25 minutes. Cool brownies completely in pan on wire rack, at least one hour. Remove brownies from pan using foil handles. Cut into 2-inch squares and serve.To keep brownies moist, do not cut until ready to serve.