Friday, May 6, 2011
Double Dark Chocolate Brownies
This luscious brownie has half the calories and fat of normal versions. It has non-fat Greek yogurt and healthy canola oil instead of butter and the star is antioxidant rich dark chocolate, which makes this dessert a smart decadent indulgence.
8 ounces dark chocolate, coarsely chopped
2 tablespoons unsalted butter
1 cup whole grain pastry flour
1/4 cup unsweetened natural cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
4 large eggs
1 cup packed light brown sugar
1/2 cup plain non-fat Greek yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup chopped walnuts
2/3 cup dark chocolate chips
Preheat the oven to 350 degrees. Coat a 9 x 13inch baking pan with butter.
Melt the chopped chocolate and butter in a glass bowl in the microwave after 1 minute stir with a spatula and then put back in the microwave for 1 more minute, take out stir and set aside.
In a medium bowl, whisk together the flour, cocoa, salt, baking soda, and chocolate chips.
In a large bowl whisk the eggs and sugar until smooth. Add the yogurt, oil, and vanilla and whisk to combine. Add the chocolate mixture and whisk until blended. Add the flour mixture and mix until just moistened.
Pour the mixture into the prepared pan and sprinkle with nuts. Bake for 25 minutes, until a wooden toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan on a wire rack. Cut into 24 squares. Enjoy!