It has been a while since I posted some good chocolate brownies, so I figured it was time. Everyone loves brownies, and this time of year they seriously are your best friend. There is no quicker dessert to whip up than a batch of brownies. I do have a few quick desserts up my sleeve that I plan to post over the next couple of week, that are not brownies, but for the most part brownies are the go-to dessert when you need to make something quick, that everyone will love.
This time of year I always end up over-extending myself. I always think I can do more than I can actually do. With family coming into town, and Thanksgiving around the corner, I have decided to be ultra-organized this year. I have every meal planned out – including dessert – and when I am going to make everything. Most people think this is the way I am all the time – but surprisingly I am not. Here it goes…I am not a procrastinater, but I do everything at the last moment – as we call it at work, “just in time.” I am seldom early for anything, because I don’t like to waste a minute of time. I try to cram things into every bit of spare time I have during the day. It is a problem, yes, I admit it – and I am slowly realizing that I cannot keep this up. So, let’s see how I do as the ultra-organized host this year. As long as I don’t cram things in that are not planned, I think I will be fine..we shall see how it goes.
I found this recipe in Cooking Light, and after adapting it to my families preferences, I gave it a try. Boy were these terrific. They were super fudgy with a deep chocolate flavor, and there is no way you would ever know that this was a light recipe. The best part was how easy they were. Serve these with some vanilla ice-cream and caramel sauce, and you have an amazing dessert that your guests will rave about. Give yourself a break this week…without sacrificing on anything, even calories!
- 3 19/50 ounces all-purpose flour (about 3/4 cup)
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup bittersweet chocolate chunks, divided
- 1/3 cup fat-free milk
- 6 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- Cooking spray
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture and 1/2 cup chocolate; stir to combine.
Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares.
For a printer-friendly version of this recipe, please click here: Classic Fudge Brownies