Some people might say that delicious, healthy brownies are a myth or a fairy tale, but that simply isn’t true! While Mom or Dad melts the butter, kids can measure and mix the dry ingredients.
Serving Size: 1 piece85 1g 4g 1g 11g 1
- 1/2 cup flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons butter
- 2 squares (2 ounces) bittersweet chocolate, chopped
- 1 large egg
- 2 large egg whites
- 1 cup sugar
- 1 tablespoon canola oil
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso or coffee powder (optional)
How To Make It
- Heat the oven to 350ºF. Lightly coat an 8-inch-square pan with cooking spray. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set the mixture aside.
- Heat the butter in a small saucepan until just melted, being careful not to burn it. Remove the pan from the heat. Add the chopped chocolate, stirring until it is melted. Let the chocolate mixture cool until it’s tepid.
- In a medium bowl, lightly whisk the egg and egg whites just until combined. Whisk in the cooled chocolate mixture, sugar, oil, vanilla extract, and espresso powder (if you’re using it) until smooth. Stir in the flour mixture, but do not overmix the batter.
- Use a rubber spatula to scrape the batter into the prepared pan and smooth the top. Bake the brownies on the center oven rack until the edges begin to pull away from the sides of the pan, about 25 minutes. The brownies will look underbaked (a cake tester will come out with a few moist crumbs), but they will set up more as they cool. Place the pan on a wire cake rack to let the brownies cool, then slice the batch into 24 pieces.