The Ultimate Brownie
(adapted from One Smart Cookie by Julie Van Rosendaal)
1/4 cup unsalted butter
1 oz. unsweetened chocolate, chopped
2/3 cup cocoa powder
1 1/2 cups sugar
1 large egg
2 large egg whites
1 1/2 tsp. instant coffee granules, dissolved in 1 1/2 tsp. water
1 tsp. vanilla (a little more never hurt)
1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
I prefer a few handfuls of white chocolate chips, semi-sweet chocolate chips, and mini chocolate chips (I sprinkle the minis on top of the batter before baking). You could also add any kind of baking chip, toffee chips, nuts, etc. Have fun here--the more you need chocolate, the more kinds you can add. You can even press crushed cookies or candies into the top of the batter before baking.
1. Preheat oven to 350 F. Spray a 9x9 pan liberally with cooking spray. Set aside.
2. In a medium saucepan, melt the butter and chocolate over medium-low heat, stirring frequently. Remove from heat and add the sugar and cocoa powder. Mix until well-blended--it will resemble wet sand.
3. In a large bowl, whisk egg, egg whites, coffee, and vanilla. Add the chocolate mixture and whisk until well-blended--this may take a minute and some upper-body strength :-)
4. In the empty saucepan (so you don't have to dirty another bowl, though you can if you wish) mix the flour, baking powder, and salt. Add these to the chocolate mixture and stir until there are a few streaks of flour left. At this point, and in your mix-ins and fold until well-distributed.
5. Pour batter into prepared pan and smooth into the corners. Bake at 350 F for 25 minutes, or until the edges just begin to pull away from the sides. (It is better to underbake brownies--these in particular are supposed to be fudgy.)
6. Cool in pan on a wire rack. Cut into squares--16-25, depending on the size you want your brownies.
Basic Nutritional Information, pre-mix-ins (per serving for 16 servings):
Fat: 4.4 grams