Tuesday, August 7, 2007

Fudgy Brownies

Prep: 15 minutes
Cook: 20 minutes
Yield: 8 servings

1 cup sugar
3 tablespoons butter, melted
3 tablespoons reduced-fat vanilla yogurt
1 teaspoon vanilla extract
1 egg, lightly beaten
3/4 cup all-purpose flour
1/3 cup baking cocoa
1/8 teaspoon salt

In a small bowl, combine the sugar, butter, yogurt and vanilla. Stir in egg until blended. Combine the flour, cocoa and salt; stir into sugar mixture. Transfer to an 8-in. square baking dish coated with nonstick cooking spray.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean and brownies begin to pull away from sides of pan. Cool on a wire rack. Cut into eight pieces, then cut each diagonally in half.

Tips and Tricks
Double the recipe to fit the batter nicely into a 13 x 9 pan. Use the brownies as a base for an ice cream cake, or add chocolate chips. Be sure not to overbake to preserve the gooey middle. I replace half the all purpose flour with whole wheat flour.
Make It Healthier
Add a tablespoon of ground flaxseed. Use unsalted butter or trans-fat free spread.
How Kids Can Help
Measure ingredients and stir batter. Older kids can break the egg. Spread into pan.

Nutrition Facts
2 brownies equals 201 calories, 5 g fat (3 g saturated fat), 38 mg cholesterol, 93 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein
Diabetic Exchanges
2 starch, 1 fat

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