August 17, 2008

Decadent Brownies

Decadent Brownies

These brownies are definitely decadent in flavor: rich, strong, chocolately. The chocolate flavor here, however, is more of a bittersweet one...and the small addition of espresso powder to the batter really brings out the "bitter"...but in a good way. The almonds add a nice crunch and light, nutty taste. I increased the called-for amount of 2 tablespoons to 1/4 cup, as the almond sprinkling looked a little too sparse. The only shocker of these brownies was the texture. I knew they were going to be low fat and light (1 egg, and 3 egg whites), but I wasn't expecting something as spongey and airy. They were still dense, but not in that fudgy, chewy, moist (read: full of fat!) brownie kind of way. I cut the brownies into 16 squares as suggested (with each square being only 110 calories and 4.5 grams of fat), and this small square was definitely packed with flavor...but I probably will cut them into 8 squares next time, because it would be very easy to eat more than one!

Make again? Yes, and I'd probably nix the almonds just because.

UPDATE: Okay, so a day after and NOT fresh and warm out of the oven, these brownies are dry and crumbly...VERY low fat-ish. The "decadent" is definitely all in the flavor, which seems to have gotten less sweet than before, extra bittersweet. What gives? Anyway, I probably will not make these again, and I'm reducing the rating from 4 strawberries to 2 strawberries.




Decadent Brownies
Vegetarian Times, September 2005

1 comment:

  1. This brownie was great! It is even better because it taste good and it is low in fat... Woo-Hoo!!!! It fits perfectly in my diet. The only problem is I have to remember to only eat one....tee-hee!

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