Adjust oven rack to middle position and heat oven to 350 degrees. Fold two 12-inch
pieces foil lengthwise so each
measures 7 inches wide. Fit 1 sheet into 8-inch-square baking dish, pushing foil into
corners and up sides of pan
(overhang will help in removal of brownies). Repeat with second sheet, placing in pan
perpendicular to first sheet.
Spray foil with cooking spray.
Whisk flour, cocoa, baking powder, and salt together in medium bowl. Melt bittersweet
chocolate and butter in
large bowl until smooth . Cool 2 to 3 minutes, then whisk in sour cream, chocolate syrup,
vanilla, egg, egg white,
and sugar. Using rubber spatula, fold dry ingredients into chocolate mixture until combined.
Pour batter into pan, spread into corners, and level surface with spatula. Bake until slightly
puffed and toothpick
inserted in center comes out with a few sticky crumbs attached, 20 to 25 minutes. Cool
brownies completely in pan
on wire rack, at least 1 hour. Remove brownies from pan using foil handles. Cut into 2-
inch squares and serve. To
keep brownies moist, do not cut until ready to serve. (Brownies can be wrapped in plastic
and refrigerated for 3
days.)
Originally Submitted
11/25/2008
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