Cook's Illustrated

Lighter Brownies

Published April 2, 2007.

Is it possible to eat a brownie without feeling like you need to hit the gym afterward?

The Problem

When we tested low-fat recipes, our results ranged from dry and cakey squares to pale, fudge-like slabs with no substantial chocolate flavor.

The Goal

We wanted a low-fat brownie with a moist, dark interior, crisp edges, and serious chocolate flavor.

The Solution

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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America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.