So, these brownies started out as Joy‘s reduced-fat, chewy brownies. My version has a little more fat (due to using whole eggs rather than only egg whites and the addition of chocolate chips), but it also has 1/4 cup less sugar, so I think these are practically a health food. Chocolate’s good for you, right? 😉
I happened to be out of regular granulated sugar on the evening I first decided to whip these up (not sure that that’s ever happened before), but instead of just adding more brown sugar or corn syrup, I made them without the additional sugar. I also added in some whole wheat flour and used unsweetened baking chocolate instead of semi-sweet as is called for in the original recipe. They’re definitely not overly sweet, but if you have a real chocolate craving, they fit the bill very nicely.
Have I made these three times in the last four weeks? Ummm… Maybe. 🙂
And the amount is nice for a small household since it makes just an 8×8 pan. I’m usually against recipes that require me to melt chocolate separately, but this recipe seems easy for some reason, and I think that the results are worth one little extra pan to wash.
- 4 ounces unsweetened baking chocolate, coarsely chopped
- 2 teaspoons vegetable oil
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 1/2 Tablespoons cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup semi-sweet mini chocolate chips
- 1/2 cup brown sugar
- 2 Tablespoons corn syrup
- 1 Tablespoon water
- 2 teaspoons vanilla
- 2 eggs
- In a small sauce pan, melt the baking chocolate over low heat with the oil, stirring often.
- While the chocolate is melting, combine the remaining dry ingredients (including the chocolate chips) in a medium bowl and mix well.
- Remove the chocolate from the heat and stir in the sugar, corn syrup, water, and vanilla.
- When the sugar is mostly dissolved and the mixture has cooled enough that it won’t curdle the eggs, stir in the eggs and mix well.
- Add the chocolate mixture to the dry ingredients and stir to combine.
- Pour/pat into a greased 8×8 inch pan and bake at 350° for 15-25 minutes until a toothpick comes out mostly clean (only a little fudgy at the bottom of the pan).
- Let cool (at least slightly) and enjoy!