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Good Housekeeping lowcalorie brownie recipe PREP: 15 minutes plus cooling BAKE: about 25 minutes MAKES: 2 dozen brownies 1/2 cup butter or margarine (1 stick), cut up 4 ounces unsweetened chocolate, broken into pieces 2 ounces semisweet chocolate, broken into pieces 1 1/2 cups sugar 1 tablespoon vanilla extract 3 large eggs, lightly beaten 1 cup all-purpose flour Salt 1 cup walnuts, coarsely chopped (optional) 1. Preheat oven to 350 F. Grease 9-by-9-inch metal baking pan; line with foil, extending foil above edge on 2 sides. Grease foil. 2. In 3-quart saucepan, heat butter and chocolates over medium-low heat until melted, stirring frequently. Remove saucepan from heat; stir in sugar and vanilla. Add eggs; stir until well-mixed. Stir flour and 1/2 teaspoon salt into chocolate mixture just until blended. Stir in nuts, if using. Spread batter in pan. 3. Bake brownie 25 to 30 minutes or until toothpick inserted 2 inches from edge comes out almost clean with a few moist crumbs attached. Cool in pan on wire rack. 4. Cut cool brownie into 4 strips; cut each strip crosswise into 6 bars. + Each brownie without nuts: About 150 calories, 2g protein, 19g carbohydrate, 8g total fat (5g saturated), 1g fiber, 38mg cholesterol, 100mg sodium. Editor's Note: We love these brownies with just about any nut. If you're craving more chunks, add 1 cup of dried cherries, raisins or chocolate chips to the batter.
For hundreds of triple-tested Good Housekeeping recipes, visit our Web site at www.goodhousekeeping.com.
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