A lot of low fat brownie recipes use prune puree . . . but I did not want any hint of fruit in this chocolate indulgence.
- 2 1/2 ounces plain flour (1/2 cup, sifted)
- 1/2 tsp baking powder
- 2 TBS Dutch process cocoa powder, sifted
- 1 TBS hot water
- 1 TBS vanilla extract
- 1/2 tsp coffee powder, rubbed through a seive until very fine
- 2 TBS unsalted butter
- 3 ounces semi sweet chocolate, good quality, chopped fine
- 3 1/2 ounces sugar (1/2 cup)
- pinch salt
- 1 large free range egg, beaten lightly
- Icing sugar for dusting (optional)
- Preheat the oven to 180*C/350*F/Gas mark 4. Line an 8 inch square baking pan with parchment paper, leaving enough overhang so that you can easily lift them out when done.
- Whisk the flour and baking powder together. Set aside.
- Whisk together the cocoa powder, hot water, vanilla and coffee powder, until smooth. Set aside.
- Melt the butter and semi sweet chocolate in a microwave on medium heat, or in a bowl over a pan of simmering water. Set aside.
- Measure the sugar and salt into a bowl, whisking them together. Stir in the melted chocolate/butter mixture and the cocoa powder mixture. Mix well and then whisk in the beaten egg. Fold in the flour mixture, folding it in only until just incorporated. Spread into the prepared pan, smoothing the top over.
- Bake for about 20 minutes, on the middle rack of the oven. Turn around halfway through the baking time. Test a few minutes before the baking time is up. A toothpick inserted in the centre should come out with a few moist crumbs. Do NOT overbake.
- Remove to a wire rack to cool for about an hour. Lift out of the pan by using the parchment paper overhand. Dust with icing sugar if desired and then cut into squares to serve.
- Make sure you use good quality semisweet chocolate in these, not chocolate chips. The additives in chocolate chips will result in a much drier brownie. Be careful not to overbake.
Brownie recipe adapted from theenglishkitchen.blogspot.co.uk
Brownies for Days http://www.browniesfordays.com/