4 ounces dark or bittersweet chocolate (60% to 70% cocoa), room temperature & chopped into pieces
1 large egg, lightly beaten
2 large egg whites, lightly beaten
1/3 cup sugar
1/3 cup Splenda
Preheat oven to 375 degrees F. Position rack in the center of the oven. Lightly spray an 8-inch square baking dish or pan.In a small bowl, sift flour and baking powder together; set aside.In another small bowl, blend the cocoa, water, vanilla, and espresso powder together; set aside.
In a large metal bowl set over a pan of hot, not simmering, water (bottom of the bowl should not touch the water), combine the butter and chocolate and let stand, stirring occasionally, until smooth and melted. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully melted). In a medium-size bowl, combine the beaten eggs, sugar, and Splenda. Stir in the cocoa mixture. Add the melted chocolate/butter mixture and stir to combine. Stir in the flour mixture until just incorporated (do not over mix).
Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 18 to 20 minutes, rotating the pan halfway through baking (do not overbake - the brownies will still look under baked when you take them out of the oven. They will set up as they cool). Remove from oven and let cool completely, approximately 1 hour, on a wire rack before cutting.
Makes 12 to 20 brownies (depending on size you cut).
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