And does she have recipes! They all look amazing! With so many from which to choose, I had a long road ahead trying to zero in on just one.
For about 5 seconds, anyway.
You see, in a week I will be hosting a meeting of reference librarians, and as host I have to provide the refreshments. So I was glad that Asiya's brownie recipe beckoned, even with "low fat"in the title. With Passover looming ever closer, I have to use up chometz anyway, so this was a win-win situation. In this case, it turned out to be a win-win-WIN! These beauties are so delicious they just became my favorite brownies!
So creamy! So fudgy! If I didn't make them myself, I wouldn't have believed they are low-fat. Asiya mentioned that they taste even better the next day, but I had to quickly freeze the remaining ones, otherwise there would have been just crumbs left.
I used whipped cream cheese in place of the sour cream, which I didn't have on hand. I also used vanila extract since I don't own vanilla powder. I did use a tiny amount coffee granules, because it enhances the chocolate flavor without adding much of its own.
The recipe said to bake for 20-25 minutes, but for some reason it took 30 minutes in my oven. I was concerned because my oven temperature is usually quite accurate, but there was no need to worry ... the brownies were wowwies! But do check after 20 minutes in any event since ovens may vary.
Update! Make that win-win-win-WIN! I also made Asiya's macaroons. I wasn't going to mention them because they came out rather dry. I shoved them in a plastic bag and forgot about them until the next day, when they magically softened up and became angelic pillows! The recipe is posted here.
Thank you, Asiya!
Low-Fat Fudge Brownies
Adapted from Chocolate & Chillies
Makes 16 brownies
3/4 cup all-purpose flour
1/3 cup cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. instant coffee granules (optional)
1/3 cup semi-sweet chocolate chips
2 Tbl. unsalted butter, cut up
2 Tbl.whipped cream cheese
1 Tbl. chocolate syrup
1 tsp. vanilla extract
1 egg white
1 cup granulated sugar
Preheat the oven to 350F and put the rack in the middle.
Line a square baking pan with foil. The foil should extend over the sides of the pan to make it easier to remove the brownies after baking. Spray the foil with cooking spray.
Whisk dry ingredients together (flour through coffee granules). Set aside.
Place the butter and chocolate in a medium sized bowl. Microwave in 30 second intervals. Stir and repeat until mixture is melted and smooth.
|I decided to swirl instead of smooth|
Stir in whipped cream cheese, chocolate syrup, vanilla, egg, egg white and sugar until completely combined. Fold in the dry ingredients. Scrape into prepared baking pan. Smooth out top.
Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean with some crumbs sticking to the toothpick.
|Crackly crust adds character.|
Remove from pan by lifting the foil and setting foil with brownies on a wire rack to cool completely. Cut into 16 squares and enjoy immensely.
Disclaimer - because this recipe is part of an online cooking challenge group, the linked recipes below might not be kosher.