Saturday, October 3, 2009
Double Chocolate Brownies
For the Chocolate lover in you
1/4 cup butter
2/3 cup sugar, granulated(see tip)*
1/2 cup water
1 teaspoon vanilla extract
1 cup flour, all-purpose**
1/4 cup cocoa powder, unsweetened
1 teaspoon baking powder
1/4 cup chocolate chips, semisweet miniature
2 teaspoon sugar, powdered(see tip2)
Pecan pieces, chopped walnuts, or sliced almonds(optional)
Preheat oven to 350°F. Lightly coat the bottom of a 9x9x2-inch baking
pan with nonstick cooking spray, being careful not to coat sides of pan.
In a medium saucepan, melt butter; remove from heat.
Stir in granulated sugar, the water, and vanilla.
Stir in flour, cocoa powder, and baking powder until combined.
Stir in chocolate pieces. (and nuts)
Pour batter into prepared pan.
Bake for 15 to 18 minutes or until a toothpick inserted near the center
comes out clean. Cool on a wire rack.
Remove from pan. Cut into 16 bars. Sprinkle with the powdered sugar.
Carbs per serving
*Tip 1: Use Splenda, Baking Splenda (see chart) or Altern in place of sugar.
Tip 2: Eat plain to reduce the carbs even more
**Tip 3: Use a mixture of 1/2 whole wheat and 1/2cake flour
for a lower carb count and a healthier brownie.