A while ago, Sees Candies kindly sent me 1lb of assorted chocolates. I absolutely loved their toffee crisps. They were so addicting! Initially I was going to bake cupcakes with a chocolate surprise in the centre. On second thought, I realized there would probably be sinkage and gooeyness from raw batter so that was out of the question. Soggy cake really grosses me out so I went with something where I wouldn't have to bake the chocolate. Ingrid inspired me to dress up my 'plain' low fat fudgy brownies so I topped them off with marshmallows and broiled it until it got toasty. Then I added chopped up See's chocolates. Some people are opposed to add ins when it comes to brownies and I'm usually one of them, but this was a fun twist. I really liked the combination of the chocolate chunks, marshmallows and fudgy base because of all the different textures. Plus, when it comes to assorted chocolates, I'm always curious about what they all taste like and have the urge to take a bite out of each of them. By chopping them up into smaller pieces, I can try more flavours at once!
Low Fat Fudgy Brownies
Adapted from Cooks Illustrated
3/4 cup (3.75 oz) all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/2 t baking powder
1/4 t salt
2 oz bittersweet chocolate, chopped
2 T unsalted butter
2 T low-fat sour cream
1 T chocolate syrup
2 t vanilla
1 egg white (I omitted)
1 cup sugar
1/2 tsp instant coffee granules (I added)
enough marshmallows to scatter the top
chopped up chocolates
Adjust oven rack to middle position and preheat to 350.
Fold 2, 12-inch pieces foil lengthwise so each measures 7 inches wide. Fit sheets into 8-inch square pan, pushing foil into corners and up sides of pan (to help remove brownies--optional).
Spray foil or pan with cooking spray.
Whisk dry ingredients together.
Melt bittersweet chocolate and butter in large bowl over a double boiler until smooth.
(This is the part I changed: Add sugar and mix until slightly melted. It will look grainy because there is so little liquid. Add sour cream, syrup, vanilla and whisk, add egg and whisk, fold in dry ingredients until combined)
(The original directions tell you to: whisk in sour cream, syrup, vanilla, eggs, and sugar. Fold in dry ingredients until combined.)
Bake until slightly puffed and toothpick inserted in center comes out with a few sticky crumbs attached, 20-25 min.
Scatter marshmallows on top of brownie base and broil until they get toasty/melty. This happens quickly so keep an eye on the oven.
Remove from oven and scatter chopped up chocolates on top. You can press some of them down into the melted marshmallows so they don't fall off when being cut.
Cool completely in pan on wire rack.