Cakey Chocolate Brownies
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This recipe makes 20 squares servings
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 |
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.
Ingredients
- 1/3 cup butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla
- 2 oz each unsweetened and bittersweet chocolate, melted and cooled
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Coconut Pecan Icing Recipe
- Chocolate Icing Recipe
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.
Source : Canadian Living Magazine: February 2009
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