Brownies, America's Test Kitchen, Best Light Recipe Recipe

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Following the illustrations on page 332, line an 8-inch square metal baking pan with parchment paper or foil then lightly coat with vegetable oil spray.
   
   
2. Whisk the flour and baking powder together in a small bowl; set aside. In a separate bowl, whist the cocoa, water, vanilla, and espresso powder together; set aside. Microwave the butter and chocolate together in a medium microwave-safe bowl on 50 percent power until melted, about 1 minute; whisk until the mixture is smooth. Whisk in the sugar and salt until completely incorporated. Whisk in the cocoa mixture, then whisk in the egg. Stir in the flour mixture until just incorporated (do not overmix).
   
   
3. Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 20 to 25 minutes, rotating the pan halfway through baking (do not overbake). Cool completely on a wire rack, about 1 hour, lift the brownies out of the pan by grasping onto the parchment paper, and cut into 16 brownies.
   
   

Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium

Bad points High in saturated fat Very high in sugar Contains alcohol