These are extremely moist- not cakey at all. From watching an episode of Dr. Oz one day, I discovered the idea of substituting pumpkin puree for the butter or oil normally used. Result is super moist, decadent brownies with a lot less calories and guilt. The strawberries baked in also add to the moist quality of these treats. Perfect for a chocolate fix now and then.
Yield: 15 brownies
Prep Time: 25 min
Cook Time: 30 min
Ingredients:
3/4 cup all-purpose flour
1 Tablespoon cocoa powder
1/4 teaspoon salt
1/2 cup pureed pumpkin, I usually grab the canned variety
3/4 teaspoon instant espresso powder
5 ounces dark chocolate bar(70%), finely chopped
1/3 cup plus 1 1/2 tbsp truvia
2 large eggs, at room temperature
1 egg white
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
1/2 to 1 bag of frozen, sliced strawberries(unsweetened), thawed
1 Tablespoon cocoa powder
1/4 teaspoon salt
1/2 cup pureed pumpkin, I usually grab the canned variety
3/4 teaspoon instant espresso powder
5 ounces dark chocolate bar(70%), finely chopped
1/3 cup plus 1 1/2 tbsp truvia
2 large eggs, at room temperature
1 egg white
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
1/2 to 1 bag of frozen, sliced strawberries(unsweetened), thawed
Directions:
1. Preheat oven to 350 degrees F. Spray an 8x8-inch pan with cooking spray.
2. In a medium bowl, sift together flour, cocoa powder, and salt; set aside.
3. In a large saucepan, combine butter and espresso powder. Heat on low and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth. Remove from heat and stir in Truvia until combined. Let cool slightly.
4. Whisk eggs and vanilla and keep moving the batter around until combined and no longer grainy-looking. Add flour mixture to batter and stir just until combined. Stir in chocolate chips. Stir in thawed, sliced strawberries
5. Pour batter into prepared pan; smooth top with a greased spatula. Bake until a toothpick inserted in the center comes out with a just a few moist crumbs attached (28 to 30 minutes). Don't over bake! Let cool completely. Cut into pieces and serve or store.
2. In a medium bowl, sift together flour, cocoa powder, and salt; set aside.
3. In a large saucepan, combine butter and espresso powder. Heat on low and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth. Remove from heat and stir in Truvia until combined. Let cool slightly.
4. Whisk eggs and vanilla and keep moving the batter around until combined and no longer grainy-looking. Add flour mixture to batter and stir just until combined. Stir in chocolate chips. Stir in thawed, sliced strawberries
5. Pour batter into prepared pan; smooth top with a greased spatula. Bake until a toothpick inserted in the center comes out with a just a few moist crumbs attached (28 to 30 minutes). Don't over bake! Let cool completely. Cut into pieces and serve or store.
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