Tuesday, July 15, 2008
Light Chocolate Chunk Brownies VS Double Chocolate Brownies
I was curious to try a Martha brownie recipe I found that used unsweetened applesauce and reduced fat-sour cream (I used strained plain yogurt instead and a mixture of whole wheat and white flour: the first picture above me)and was pleasantly surprised! I did find it more cake like than dense fudgy brownie like but it was still delicious. Compared to Martha's regular brownie? Okay really, how do you go wrong with a brownie made with butter, sugar and white flour? Of course it's going to taste fantastic! If we're talking texture wise, I think I would have to go with the dense and rich double chocolate brownie..if we're talking feeling a bit better about eating a chocolate dessert, I'd go with the low fat version. How much lower in fat, I don't know, there was no breakdown! When I'm giving baked goods as gifts (like the ones in the box for my friends birthday), I usually opt for the full fat version of things, it's usually more when I bake for myself or family that I try these alternative methods! (For now anyways). As for the cookies in the picture with the brownies, I'm sorry to say I cannot give out this recipe as it is from my old work Crave. This recipe will have to go to the grave with me...! I hate to tell you it is a great chocolate chip cookie recipe, so soft and chewy with a nice crispy edge, this version also made with toffee bits (ok I'll stop!). So I guess the only way you can get a taste of em is if you go down to Crave yourself, or you are really nice to me and I will make them for you! In the meantime check out these brownie recipes!
Light Chocolate Chunk Brownies (adapted from Martha Stewart)
2 tbsp vegetable oil
1/2 cup whole wheat flour
1/4 cup white flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking soda
1 cup packed dark brown sugar
1/2 cup unsweetened applesauce (I made my own with 2 apples peeled and diced, cooked with a splash of vanilla and mashed)
1/2 cup strained plain yogurt (or plain Greek yogurt)
4 oz semi-sweet chocolate (2 oz melted, 2 oz coarsely chopped)
2 large eggs
1.Preheat oven to 350 degrees F. Line a 9 inch square pan with baking paper.
2. Whisk together flours, cocoa, salt and baking soda together in a bowl
3. In a mixer combine eggs with brown sugar. Add in applesauce, yogurt, oil and melted chocolate. Slowly add in dry ingredients just until combined
4. Pour batter into pan and top with remaining chopped chocolate. Bake for 30-35 min or until toothpick comes out with a few moist crumbs on it.
Double Chocolate Brownies (adapted from Martha Stewart's cookies)
6 tbsp butter
6 oz semisweet chocolate
1/4 cup unsweetened cocoa powder
3/4 cup all purpose flour
1/4 tsp baking powder
1/4 tsp coarse salt
1 cup sugar
2 large eggs
2 tsp vanilla
1. Preheat oven to 350 degrees F. Line a 9 inch square pan with parchment.
2. In a pot combine butter and chocolate, stir constantly until mixture is smooth. Add in cocoa powder and stir until there are no lumps.
3. Whisk together flour, baking powder and salt in a separate bowl.
4. In a mixer combine eggs, sugar and vanilla until creamy. Add in melted chocolate mixture. Slowly add in flour mixture until just combined
5. Pour batter into pan and bake for 30-35 min or until toothpick comes out with a few moist crumbs.