Classic Fudgy Chocolate Brownies

Classic Fudgy Chocolate Brownies

  • Servings: 16 Brownies
  • Difficulty: Easy
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Ingredients

  • 2/3 cups unsalted butter
  • 2 squares (1oz) bittersweet baking chocolate
  • 1 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 3 squares (1 1/2oz) semi-sweet baking chocolate, divided

Directions

  1. Preheat the oven to 350º F. Line a dark, nonstick 9×9 square baking pan with parchment paper or spray with nonstick cooking spray and set aside.
  2. Chop the bittersweet chocolate into small chunks and put in a large, microwave-safe bowl with the butter.
  3. Melt the butter and chocolate in the microwave. (Try short bursts, starting with 30 seconds, followed by 10-second intervals until the chocolate and butter are mostly melted. Then stir with a spatula until completely melted and uniform.)
  4. While the butter mixture is still warm, whisk in the sugar and mix until smooth. Then set the mixture aside and allow it to cool to room temperature.
  5. While the wet mixture is cooling, in a separate bowl whisk together the all-purpose flour, cocoa powder and salt.
  6. When the wet mixture has cooled to room temperature, gently whisk in the vanilla extract and eggs. Mix just until uniform.
  7. Add the dry mixture to the wet mixture, stirring just until smooth and uniform.
  8. Chop the semi-sweet baking chocolate into small chunks. Gently fold about one square (1/2oz) of the semi-sweet chunks into the batter.
  9. Pour the batter into the baking pan. Sprinkle the remaining 2 squares of semi-sweet chunks (1oz) on top of the batter and lightly press them into the batter.
  10. Bake on the middle rack for 22-27 minutes. Edges should look crispy and top should look solid but be careful not to overcook. If you stick a toothpick in middle of the brownies the toothpick should come out nearly clean.
  11. Allow the brownies to cool at least 30 minutes before slicing and sharing.

Nutrition

Per Serving: 167 calories; 9.9g fat; 19.6g carbohydrates; 1.6g protein.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

  • Servings: 16 Cookies
  • Difficulty: Easy
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Ingredients

  • 1/2 cup unsalted butter
  • 2/3 cups brown sugar
  • 1 serving Egg Replacer
  • 1/2 tsp vanilla extract
  • 1 cup old fashion or quick oats
  • 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cups semi-sweet chocolate chips

Directions

  1. In a large, microwave-safe mixing bowl, melt the butter. (Try short bursts, starting with 30 seconds, followed by 10-second intervals until its mostly melted. Then stir with a spatula until completely melted.)
  2. Add the brown sugar to the butter and whisk until smooth.
  3. Prepare the Egg Replacer according to the package directions. Then add the Egg Replacer and vanilla extract to the butter mixture and whisk again until uniform.
  4. In another mixing bowl, whisk together the oats, flour, baking soda and salt.
  5. Pour the dry mixture into the wet mixture. Use an electric hand mixer on low to mix until all the dry ingredients are incorporated into the dough.
  6. Gently fold the chocolate chips into the dough.
  7. Scrape down the side of the bowl, form the dough into a large ball, cover the bowl with plastic wrap and refrigerate for at least an hour up to 2 days.
  8. Remove the cookie dough from the fridge and let it warm until it’s just soft enough to work with.
  9. Preheat the oven to 350ºF. Line a dark, nonstick cookie or baking sheet with parchment paper or spray with nonstick cooking spray and set aside.
  10. Form the cookie dough into golf ball-sized balls and place on the baking sheet about 2 inches apart.
  11. Bake on the middle rack for 10-12 minutes, until edges start to turn golden brown.
  12. Remove from oven and allow to cool on the baking sheet for at least 5 minutes. Then transfer the cookies to a cooling rack and cool for at least 5 more minutes before sharing.

Nutrition

Per Serving: 163 calories; 8g fat; 22g carbohydrates; 1.8g protein.