Cakey Chocolate Brownies
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This cross between chocolate cake and a brownie is light textured, unlike the usual dense, fudgy variety. Finish with either Coconut Pecan Icing or Chocolate Icing.
Servings: 20 squares
Ingredients:
| Nutritional Info | |
| Per square: about | - |
| cal | 130 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 36 mg |
| sodium | 67 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 6% |
| vit A | 4% |
| folate | 7% |
Suggested Recipes
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1/3 cup (75 mL) butter, softened
1 cup (250 mL) granulated sugar
3 eggs
1 tsp (5 mL) vanilla
2 oz (60 g) each unsweetened and bittersweet chocolate, melted and cooled
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
Preparation:
Coconut Pecan Icing
Chocolate Icing
In large bowl, beat butter with sugar until combined; beat in eggs, 1 at a time. Beat in vanilla. Beat in unsweetened and bittersweet chocolate. Stir in flour, baking powder and salt. Spread in parchment paper–lined 8-inch (2 L) square metal cake pan.
Bake in 350°F (180°C) oven until tester inserted in centre comes out with a few moist crumbs clinging, about 20 minutes. Let cool in pan on rack. (Make-ahead: Wrap and store for up to 2 days.) Cut into squares.
Chocolate Icing
In large bowl, beat butter with sugar until combined; beat in eggs, 1 at a time. Beat in vanilla. Beat in unsweetened and bittersweet chocolate. Stir in flour, baking powder and salt. Spread in parchment paper–lined 8-inch (2 L) square metal cake pan.
Bake in 350°F (180°C) oven until tester inserted in centre comes out with a few moist crumbs clinging, about 20 minutes. Let cool in pan on rack. (Make-ahead: Wrap and store for up to 2 days.) Cut into squares.
Tags:
Cookies-Bars-Squares; Grains; Cheese/Other Dairy; Sugar/Sweets; Eggs; Chocolate; Bake; Make-Ahead;
Source
Canadian Living Magazine: February 2009
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