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Recipe - Black Forest
Brownies
Makes: 12 Brownies
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ingredients:
-
Canola oil cooking
spray
-
2/3 cup all purpose
flour
-
1/2 cup unsweetened
cocoa powder
-
1 tsp. baking powder
-
1/2 tsp. salt
-
2 cups unsweetened
frozen cherries, thawed
-
1 cup sugar, divided
(you could also use baking Splenda)
-
1/2 cup water
-
1/2 tsp. almond
extract
-
3/4 cup (4 ounces)
semisweet chocolate chips, divided
-
3 tbs. unsalted
butter
-
2 large eggs
-
2 large egg whites
-
3/4 cup fat free
frozen whipped topping, thawed
Directions:
-
Preheat oven to 350
degrees.
-
Line an 8-inch
square baking pan with foil,
allowing the edges to hang an inch
or 2 over two sides of the pan. Coat
pan and foil with cooking spray.
-
In a medium bowl,
whisk together the next 4
ingredients. Set aside.
-
Combine cherries,
1/4 cup of sugar, water and the
almond extract in a small, heavy
saucepan over medium heat.
-
Cover and simmer
until the cherries soften and juices
form, stirring occasionally, about 8
minutes. Cool slightly.
-
Puree cherry mixture
in a blender until smooth. Set
aside.
-
Place 1/2 cup of
chocolate chips and the butter in a
large metal bowl set over a saucepan
of simmering water and stir until
just melted. Remove bowl from
saucepan.
-
Whisk 3/4 cup sugar,
eggs and egg whites into the
chocolate mixture to blend well.
-
Whisk in flour
mixture. Transfer the batter to the
prepared pan.
-
Sprinkle with
remaining 1/4 cup chocolate chips.
-
Bake until a
toothpick inserted into center comes
out with moist crumbs attached,
about 30 minutes. Transfer pan to a
rack and cool completely.
-
Using the two
overhanging foil edges, carefully
lift brownie out of pan.
-
Cut into 12 pieces.
Before serving, drizzle cherry sauce
on top of each brownie, then add a
dollop of whipped cream.
Nutrition Facts
(1 brownie):
230 calories, 28% fat (7.1 g; 4 g
saturated), 65% carbs (41.3 g), 7%
protein (4g), 2.8 g fiber, 42 mg
calcium, 1.5 mg iron, 164 mg sodium.
Source: Shape Magazine - December 2005
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