fudgy brownies

The plan was to make warm chocolate souffles this week.  I was planning on making these yesterday but, then I looked at my calendar and noticed that I had parent teacher conference, a dentist appointment for Campbell and then soccer practice.  There was no time for chocolate souffles no matter how good they sounded.  I still wanted chocolate and I knew I had time for a batch of brownies.  I am always skeptical of cooking light desserts.  I don't know why I think if a recipe does not contain obscene amounts of butter and sugar that it is going to be bad.  I have made numerous cooking light desserts and they are usually really good but, I still approach them with doubt.  I used really good ingredients in these brownies and they came out fudgy just like the title claims.  Using dark chocolate makes these rich and decadent and it is really hard to believe they are light.  They actually taste even better the next day.

fudgy brownies

source: cooking light

4.5  ounces  all-purpose flour (1 cup)
1/2  cup  unsweetened cocoa
1/4  teaspoon  salt
1/3  cup  butter
2  ounces  dark chocolate, chopped
1  cup  granulated sugar
1/4  cup  1% low-fat milk
1  teaspoon  vanilla extract
2  large egg yolks
1  large egg
Cooking spray

1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl; stir with a whisk.
3. Place butter and chocolate in a medium microwave-safe bowl, and microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth, and set aside. Cool slightly. Add 1 cup sugar, milk, 1 teaspoon vanilla extract, egg yolks, and egg; stir with a whisk to combine. Add butter mixture to flour mixture, stirring just until combined. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 18-20 minutes or until a wooden pick inserted in center comes out almost clean (you want a few crumbs).