Better-for-You Brownies
Author: Nancy Baggett
Ingredients
  • ⅔ cup all-purpose white flour
  • 1⅔ cups powdered sugar
  • ¼ cup unsweetened American-style (not Dutch process) cocoa powder
  • ¼ teaspoon baking soda
  • Generous pinch of salt
  • 1½ ounces unsweetened chocolate, coarsely broken or chopped
  • 3 tablespoons canola or corn oil
  • 2½ tablespoons light corn syrup
  • ½ teaspoon instant coffee powder or granules dissolved in 1 tablespoon hot water
  • 2 teaspoons vanilla extract
  • ¼ cup liquid egg substitute (such as Egg Beaters)
  • ½ cup chopped walnuts, optional
Instructions
  1. Preheat oven to 350 degrees F. Line an 8-inch square baking pan with aluminum foil, overlapping foil at two ends by about 1½ inches. (To fit foil, invert pan and mold foil around bottom. Turn pan right side up and insert foil, folding overlapping edges outside.) Grease foil or spray with non-stick spray coating.
  2. Sift together flour, powdered sugar, cocoa, baking soda and salt in a medium bowl. Combine chocolate and oil in a heavy medium saucepan over lowest heat, stirring constantly, until just melted and smooth; be very careful chocolate does not scorch. Remove from heat and stir in corn syrup, coffee mixture and vanilla until well blended. Let cool to warm. Beat egg substitute into chocolate mixture using a spoon. Gently stir dry ingredients and walnuts (if using) into chocolate mixture just until well blended and smooth. Turn out batter into pan, spreading evenly to edges.
  3. Bake on middle oven rack for 21 to 25 minutes or until center top is almost firm when tapped. Transfer pan to a rack; let stand 15 minutes. Then, using overhanging foil as handles, carefully lift brownie slab onto rack; cool completely. Peel foil from bottom; set brownie slab right side up on a cutting board. Trim off dry edges, if necessary. Mark and then cut into 12 bars using a large sharp knife. Wipe blade with a damp cloth between cuts.
Recipe by KitchenLane at https://kitchenlane.com/2008/09/better-for-you-brownies.html