Healthy Brownies
Votes: 21
Time: 2 hours 5 minutes
Complexity: easily
Quantity: 16 (5 cm) squares
Complexity: easily
Quantity: 16 (5 cm) squares
Nutritional value per serving:
Calories 158, total fat 7 G., saturated fats 3 G., proteins 2 G., carbohydrates 23 G., fiber 0.5 G., cholesterol 32 mg, sodium 104 mg, sugar 17 G.
Calories 158, total fat 7 G., saturated fats 3 G., proteins 2 G., carbohydrates 23 G., fiber 0.5 G., cholesterol 32 mg, sodium 104 mg, sugar 17 G.
Unlike traditional brownies, these cakes contain very little butter, but you'd never guess they're practically diet-friendly from their soft and luxurious taste. A couple of tablespoons of vegetable oil add that extra moistness that makes this dessert so beloved. The rich chocolate flavor of these brownies comes from dark chocolate, cocoa powder, and a touch of brewed coffee, which only enhances the chocolate flavor. Bake the brownies exactly as directed to ensure they remain slightly moist in the center; otherwise, they'll have the texture of a regular sponge cake. Serve warm and enjoy their uncompromising taste.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp (45 g) butter
- 2 tablespoons neutral-flavored vegetable oil
- 110 g dark chocolate, coarsely chopped
- 3/4 cup brown sugar
- 1/4 cup sugar
- 2 tsp vanilla extract
- 0.5 tsp fine salt
- 2 large eggs, category CO, cold
- 1 tbsp cold brewed coffee
- 1/4 cup cocoa powder
- 3/4 cup flour
- 1/4 teaspoon of baking soda
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Cooking the dish according to the recipe:
- Position a rack in the lower third of the oven and preheat the oven to 325°F (160°C). Use an 8x8 inch silicone pan, or a metal or glass pan of the same size, lined with foil or parchment paper, allowing it to overhang the sides by 1 inch (2.5 cm). Spray the pan completely with cooking spray.
- Place the butter, vegetable oil, and chocolate in a microwave-safe bowl and microwave at 75% power for 2 minutes. Stir and continue heating for about 2 minutes more, until completely melted. Alternatively, place the chocolate and butter in a heatproof bowl. Pour 2 cm of water into the saucepan and bring to a gentle simmer. Place the bowl on top, making sure it doesn't touch the water, and stir occasionally until the mixture is melted and smooth.
- Using a wooden spoon, stir both types of sugar, vanilla, and salt into the chocolate mixture. Add the eggs and coffee and whisk vigorously until the batter is thick and glossy. Add the cocoa, flour, and baking soda and mix well.
- Pour the batter into the pan and bake until the top is set and a toothpick inserted into the center of the brownie comes out with a few crumbs attached, about 30 minutes (40 minutes if using a non-silicone pan).
- Let the brownies cool in the pan. Lift them out of the pan by pulling on the foil. Remove the foil and cut the brownies into 5cm squares. Serve. Store the brownies in a tightly sealed container at room temperature for up to 3 days.
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