Fudgy Brownies

3/4 cup unbleached all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/2 t. baking powder
1/4 t. salt
2 oz. bittersweet chocolate, chopped (I used Ghirardelli Bittersweet chocolate chips)
2 T. unsalted butter
1 cup sugar
2 T. low-far sour cream
1 T. chocolate syrup (I only had fat-free fudge sauce and that worked fine)
1 large egg plus 1 egg white
2 t. vanilla extract

Adjust oven rack to middle position and preheat oven to 350 degrees F. Line an 8″ baking pan with foil so that it comes out over the edges on all four sides (you’ll need two long pieces of foil, folded to fit neatly into the pan) and press it down so that it’s smooth. Spray the foil with nonstick spray.

Whisk the flour, cocoa, baking powder and salt together in a medium bowl. Melt the bittersweet chocolate and butter together in a large bowl in the microwave, stirring often, until melted. Let cool slightly.

Whisk the sugar, sour cream, chocolate syrup, egg, egg white and vanilla into the chocolate/butter mixture. Fold in the flour mixture in 3 additions with a spatula, stirring only until just combined.

Pour batter into the prepared pan and smooth the top. Tap the pan against the counter to remove any bubbles. Bake until a toothpick comes out with a few crumbs attached, 20 to 25 minutes, rotating the pan halfway through baking. Do NOT overbake.

Let the brownies cool completely in the pan, about 2 hours. Lift them out with the foil and cut into 2″ squares.

Makes 16 brownies
2 Poodles