Bittersweet Brownies

I have made these brownies numerous times since finding this recipe in the June 2007 issue of Cooking Light. I love the intense chocolate flavor these brownies get from the combination of the bittersweet chocolate and espresso powder. These brownies have a really rich chocolate flavor without being overly sweet. Best described as, a more sophisticated brownie with a cake like texture. I highly recommend them.

Bittersweet Brownies
Recipe as Adapted from Cooking Light June 2007

1/4 cup boiling water
1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules
1/4 cup bittersweet chocolate chips (I use chopped bittersweet baking chocolate)
6 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 large egg
1 large egg white
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 1/3 cups granulated sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
2 teaspoons powdered sugar (optional)

Preheat oven to 350°.

Combine 1/4 cup boiling water and espresso in a medium bowl. Add chocolate chips, stirring until chocolate melts; cool slightly. Stir in butter, vanilla, egg, and egg white.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk. Add coffee mixture to flour mixture, stirring just until moist. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar, if desired.

Yield: 16 servings (serving size: 1 brownie)

CALORIES 171 (31% from fat); FAT 5.8g (sat 3.4g,mono 1.4g,poly 0.3g); PROTEIN 2.5g; CHOLESTEROL 25mg; CALCIUM 26mg; SODIUM 107mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 29.3g