Two Brownie Recipes

There is little doubt that brownies equal comfort food.  When I visit our local bakery, however, I find the size of the brownies overwhelming.  And they are remarkably rich.  The following two brownie recipes are lighter and are meant to be cut into servings of 1/16 of an 8 inch square pan.  The kids LOVE the Lean but Luscious Chocolate Brownies, while the Triple Chocolate Brownies tend to appeal more to an adult palate.  Enjoy!

Lean but Luscious Chocolate Brownies

By The Canadian Living Test Kitchen

Lean but Luscious Chocolate Brownies 
Photography by Matthew Kimura

Ingredients

• 1/2 cup (125 mL) all-purpose flour
• 1/2 cup (125 mL) unsweetened cocoa powder
• 1/2 tsp (2 mL) baking powder
• 1/4 tsp (1 mL) salt
• 2/3 cup (150 mL) granulated sugar
• 1/4 cup (60 mL) butter, melted
• 1 egg
• 2 tbsp (30 mL) milk
• 1/2 tsp (2 mL) vanilla
• 1 jar (4-1/2 oz/128 mL) strained baby food plums

In bowl, sift together flour, cocoa, baking powder and salt ; set aside.

In bowl and using electric mixer beat sugar with butter until combine but not smooth; beat in egg, milk and vanilla. Using wooden spoon, stir in flour mixture alternately with plums, making 2 additions of flour and 1 of plums. Spread in lightly greased 8-inch (2 L) square cake pan, smoothing top.

Bake in centre of 350°F (180°C) oven for about 20 minutes or until tester inserted in centre comes out with just a few moist crumbs clinging to it. Let cool completely in pan on rack. (Brownies can be stored in airtight contalner in refrigerator for up to 3 days or individually wrapped in plastic wrap and frozen in airtight container for up to 1 week.)

Triple Chocolate Brownies

By Rose Reisman, author of Weekday Wonders

Ingredients

• Brownies:
• 2/3 cup (150 mL) sugar
• 1/4 cup (60 mL) vegetable oil
• 1 egg
• 1 tsp (5 mL) vanilla
• 1/3 cup (75 mL) unsweetened cocoa powder
• 1/3 cup (75 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1/4 cup (60 mL) low-fat yogurt or low-fat sour cream
• 1/4 cup (60 mL) semisweet chocolate chips
• Icing:
• 2 oz (57 g) light cream cheese
• 2/3 cup (150 mL) icing sugar
• 1 1/2 tsp (7 mL) cocoa powder
• 1 1/2 tsp (7 mL) water

Preheat oven to 350°F. Spray an 8-inch square metal pan with cooking spray.

To make brownies:
In a bowl, combine sugar, oil, egg, and vanilla until well mixed. Add cocoa; mix well. Add flour, baking powder, yogurt, and chocolate chips, mixing just until combined and smooth. Don't overmix.

Pour batter into pan; bake in centre of oven for 15 to 20 minutes, just until set. Do not overbake. Cool.

To make icing:
In a blender or food processor, blend icing ingredients until smooth. Spread over brownie batch.

Cut into squares.

Source: © CanadianLiving.com