Double-Diamond Brownies
Source of Recipe
By The Culinary Institute of America
Recipe Introduction
These brownies are a spectacular low-fat chocolate treat. They use crushed chocolate graham crackers in place of flour and have a hidden ingredient-dates-that add to the moist chewiness. Wrap cooled brownies individually for fast picnic assembly or lunchbox fill-ups.
List of Ingredients
16 graham crackers, chocolate
2 tablespoons unsweetened cocoa, powder, preferably Dutch-process
1/4 teaspoon salt
2 large eggs
1/3 cup light brown sugar, packed
1/3 cup granulated sugar
2 teaspoons instant coffee, granules
2 teaspoons vanilla extract
2/3 cup dates, pitted, chopped
1/4 cup chocolate chips
Recipe
1 Preheat oven to 300 degrees F (150 degrees C). Lightly oil an 8-by-11½-inch baking dish [per recipe making 24 brownies] or coat it with nonstick spray.
2 Pulse graham crackers into crumbs in a food processor or place in a large plastic bag and crush with a rolling pin (16 graham crackers will make about 2 cups crumbs). Transfer to a bowl and add cocoa and salt; mix well and set aside.
3 In a large mixing bowl, combine eggs, egg white, brown sugar and granulated sugar. Beat with an electric mixer at high speed until thickened, about 2 minutes. Blend in coffee granules and vanilla.
4 Gently fold in dates, chocolate chips and reserved cracker mixture. Scrape batter into prepared baking dish, spreading evenly.
5 Bake brownies for 25 to 30 minutes, or until top springs back when lightly touched. Let cool completely in the pan on a wire rack before cutting. (The brownies will keep in an airtight container at room temperature for up to 3 days and in the freezer for up to 4 months.)
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