Published April 2, 2007.
Is it possible to eat a brownie without feeling like you need to hit the gym afterward?
When we tested low-fat recipes, our results ranged from dry and cakey squares to pale, fudge-like slabs with no substantial chocolate flavor.
We wanted a low-fat brownie with a moist, dark interior, crisp edges, and serious chocolate flavor.
We found four ways to achieve our ideal brownie. We used a combination of semisweet chocolate and cocoa powder instead of all unsweetened chocolate (which is higher in fat and must be used in combination with more sugar and butter). A little espresso powder accentuated the chocolate flavor. We used just 2 tablespoons butter, instead of the usual 8 to 12 tablespoons. And we added 1 tablespoon warm water to the batter to help bloom the cocoa flavor and keep the brownies moist.
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