3/4 cup plain flour (cake flour is fantastic for brownies)
1/3 cup good quality cocoa powder (buy it from a deli or quality food shop as it really does make all the difference)
1/2 tsp baking powder
1/4 tsp salt
1/3 cup (50gm) dark chocolate
1/4 cup strong espresso
1 tbsp butter
3/4 cup sugar
2 tbsp low fat sour cream
2 large eggs
1 1/2 tsp vanilla extract
Heat oven to 180°c and line a 20cm square pan with baking paper. In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Place chocolate, espresso and butter into bowl, place bowl over small saucepan one third filled with water and bring to gentle simmer. Melt and set aside to cool slightly. While chocolate is melting, whisk eggs, vanilla and sour cream together. Mix egg and chocolate mixtures together with sugar and fold through dry ingredients until just combined (if you over mix it, the brownies will be crumbly). Pour into pan and bake for 14-16 mins or until a toothpick inserted into the center comes out with moist crumbs attached. It may look uncooked to your practised baking eye, but it will continue to cook in the pan while cooling. Cool brownies completely in the pan and store in an airtight container before you eat them all at once! Also great for freezing - just wrap tightly in plastic wrap and store in an airtight container.
Why it's good for you
Brownies are usually full of butter and eggs, but you don't need a lot to get a lovely fudgy consistency. The key is to use quality cocoa and chocolate - this gives you all the flavour without the fat. These really are the best low fat brownies.
575kj (137cal); 3.9g total fat (2.5g saturated fat)