Posts Tagged ‘Chocolate’

The ChocolateDoctor’s Chocolate-Cinnamon Marble Pound Cake

Friday, January 29th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

When the early pioneers were crossing the country to discover their fortunes in the west, one of the only deserts they may have eaten was a piece of pound cake. Back then it was very simple—a pound of flour, a pound of eggs, a pound of butter and a pound of sugar was all that was required—thus the name pound cake.

This Chocolate Marble Pound Cake is not your great, great grandmother’s prairie recipe. It is a lot lighter and swirled with the taste of chocolate. It is a simple recipe to make with a very complex flavor to enjoy. Best of all, after a few days it’s as good as fresh-baked with just a minute or so in the toaster.

Prep Time: 30 minutes
Bake Time: 1 hour 15 minutes
Yield: 8 to 10 servings

Ingredients:
2 sticks unsalted butter, at room temperature, plus 2 tablespoon for the pan
1-3/4 cups all-purpose flour
1/2 teaspoon kosher salt
4 large eggs, at room temperature
1/2 teaspoon fresh orange zest
2 tablespoons sour cream
2 teaspoon pure vanilla extract
2 cups granulated sugar
1/2 cup Choclatique Rouge Cocoa Powder
1 teaspoon cinnamon
1/2 cup Choclatique Dark Chocolate Chips
1 tablespoon crystalline sugar

Directions:

  1. Butter (or spray with food release) a 9 x 5-inch loaf pan.
  2. Position a rack in the lower third of the oven.
  3. Preheat the oven to 325°F.
  4. Sift the flour and salt into a medium bowl.
  5. Whisk together the eggs, orange zest, sour cream and vanilla in a small bowl.
  6. Cream the butter and sugar in a large bowl with an electric mixer on medium-high speed until smooth and the butter is a pale yellow.
  7. Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
  8. Reduce the mixer speed to low. Add the flour, 1/4 cup at a time, then beat the batter for 30 seconds. Gradually beat in the egg mixture. (Do not to overmix.)
  9. Transfer about 1/3 of the batter to a medium bowl, and whisk in the cocoa powder and cinnamon, then fold in the chocolate chips.
  10. Spoon 1/2 the remaining vanilla batter into the prepared loaf pan, and smooth over the top with a spatula.
  11. Using 1/2 the chocolate batter, drop spoonfuls on top of the vanilla batter. Repeat with the remaining vanilla and chocolate batters. Run a knife through the pan to create swirls in the batters. Tap the pan on the counter to get rid of any air pockets.
  12. Sprinkle loaf top with the crystalline sugar.
  13. Bake for 1 hour to 1 hour and 15 minutes or until a cake tester inserted in the center of the loaf comes out clean. The top should spring back when lightly pressed.
  14. Let the cake cool in the pan for a few minutes, then invert and let cool completely on a rack.

ChefSecret: I have been known to make a sweet breakfast French toast with leftover pound cake. Treat it gingerly so that the slices don’t break.

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The Chocolate Doctor’s Chocolate Pudding-Peanut Butter Whipped Cream Parfaits

Thursday, January 14th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

I love the blend of flavors of chocolate and peanuts (peanut butter). My favorite confection in the Choclatique Collections is still the Peanut Butter & Jelly Cup. Still better yet, there is nothing in the world better than fresh-made chocolate pudding. It is easy to make and you don’t have to subject your taste buds to the boxed puddings that you can buy at the grocery store. While it takes a little longer to make the parfait components, it only takes a few minutes to assemble these right before you serve them. You can follow the recipe exactly or you can improvise and add or delete a few ingredients to suite your own tastes.

Prep Time: 15 minutes
Cook Time: 5 minutes
Assembly Time: 10 minutes

Ingredients:
For the chocolate pudding:

1/3 cup granulated sugar
1/4 cup Choclatique Natura Unsweetened Cocoa Powder, sifted
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups whole milk
4 tablespoons Choclatique Private Reserve Dark Chocolate, chopped
1 teaspoon pure vanilla extract

For the peanut butter whipped cream:
2 cups cold whipping cream
1/3 cup creamy peanut butter
1/4 cup brown sugar
1/8 teaspoon of salt

For layering:
6-8 chocolate wafers, chopped
1/2 cup honey roasted peanuts, chopped

Directions:
For the chocolate pudding:

  1. In a 2-quart. microwave-safe bowl, combine the first four ingredients.
  2. Add in 1/2 cup of the milk and stir until mixture is smooth with no lumps. Stir in the rest of the milk until smooth.
  3. Microwave uncovered on high for 3 minutes; stir.
  4. Continue microwaving in small increments (30-60 seconds at a time) until thickened, stirring after each time. Stir in chopped chocolate and vanilla extract.
  5. Chill until ready to layer.

For the peanut butter whipped cream:

  1. Place all ingredients into the bowl of a stand mixer. Whip together until stiff peaks form. Keep cold until ready to layer.

For constructing:

  1. Deposit a tablespoon of wafer crumbs in the bottom of each individual serving dish.
  2. Layer whipped cream then a layer of chocolate pudding. Add a layer of crushed wafers and chopped peanuts, leaving a few of each for garnish.
  3. Finish with whipped cream and garnish with wafers and peanuts.
  4. Chill until ready to serve.

ChefSecret: I like to take the whipped cream and pudding and deposit them using disposable pastry bags. I also like to add a quartered Choclatique Peanut Butter Cup on the very top as a special garnish when available.

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The ChocolateDoctor’s Italian Christmas Chocolate Crackle Cookies

Wednesday, December 9th, 2015
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Sardi’s Hollywood was located on Vermont Avenue in Los Angeles, just about a half mile west of the old ABC Television Center. It was the first place that I knew of that served real espresso. You could come there at any time of the day and see many of your favorite Italian heartthrobs on break from the soap opera taping at the studio.

Aside from real espresso and great potato gnocchi they had a fantastic array of Italian bakery delicacies and Italian cookies. My choice was always the Chocolate Crackle Cookies. These soft and crackly cookies were rich, with a deep chocolate flavor accented by the espresso which was the perfect ingredient complement to raise the level of chocolate flavor. The touch of almond extract, while not completely authentic for this traditional cookie, adds an additional layer of flavor.

Prep time: 30 minutes
Chill time: 2 hours (or overnight)
Bake time: 30 minutes
Yield: 30 cookies

Ingredients:
1 cup all-purpose flour
1/3 cup Choclatique Natura Unsweetened Cocoa Powder
2 teaspoons instant espresso powder
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
4 ounces Choclatique Private Reserve Dark Chocolate, chopped
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 cup packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup confectioners’ sugar

Directions:

  1. Sift the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl. Using the back of a spoon break up any of the clumped cocoa powder.
  2. Melt the chocolate and butter in a microwave in 30 second increments, stirring in between, until smooth being careful not to burn. Let mixture cool while completing the next steps.
  3. In a stand mixer cream the brown sugar and eggs on medium-high speed in a large bowl until thick, about 2 minutes. Scraping down the side.
  4. Add the chocolate mixture into the egg mixture and beat until well incorporated.
  5. Add the flour blend and beat until just combined.
  6. Scrape down the side and refrigerate the dough until firm for at least 2 hours.
  7. Position oven racks in the top and bottom thirds of the oven and preheat to 350° F.
  8. Line 2 baking sheets with baking parchment.
  9. Put the confectioners’ sugar in a small bowl.
  10. Using a small scoop or tablespoon scoop out the dough and roll into balls.
  11. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn’t see any chocolate color from the dough).
  12. Place the dough balls about 1 inch apart on the prepared baking sheets.
  13. Bake until the tops are cracked and the edges are firm about 13 to 15 minutes.
  14. Cool the cookies on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
  15. When the baking sheets have cooled, bake up the the remaining dough balls.
  16. These cookies can be stored in an airtight container at room temperature for up to 10 days. You can freeze the dough and bake off up to a week later.

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The ChocolateDoctor’s Chocolate Sopapillas – Deep Fried Crispy Chocolate Mexican Flatbread

Wednesday, October 28th, 2015
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

When I lived in Dallas, I got hooked on Sopapillas, the Mexican equivalent of New Orleans Beignets. While they’re not found in the French Market, they can be eaten in many casual Mexican restaurants throughout the Southwest. They are usually sprinkled with powdered sugar and topped with honey. They are really so good I didn’t think I could make them any better until I added chocolate. Add a new dimension to your south-of-the-border dinner, dessert, or snack with spiced coffee with these tasty Chocolate Sopapillas.

Prep Time: 30 Minutes
Fry Time: 15 Minutes
Ready In: 45 Minutes
Yield: 30 Pieces

Ingredients:
3-1/2 cups all-purpose flour
1 tablespoon Choclatique Rouge Cocoa Powder
2/3 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons vegetable shortening (or lard)
1-1/2 cups warm water
2 quarts oil for frying

Directions:

  1. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, salt and shortening.
  2. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
  3. Roll out on floured board to 1/8-inch thick.
  4. Cut into 2-inch squares.
  5. Heat oil in deep-fryer to 375° F.
  6. Fry for 3 to 4 minutes on both sides. The dough will puff.
  7. Drain on paper towels.
  8. Top with confectioner’s sugar, honey or chocolate sauce.
  9. Serve hot.

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The ChocolateDoctor’s Chocolate Fluffle Pie

Friday, August 14th, 2015
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

It’s not quite a truffle ganache or a fluffy mouse filling… it’s a Fluffle. You can make this rich Choclatique Private Reserve Chocolate Fluffle Pie a day ahead—no baking required.

With only seven ingredients you can create a masterpiece of chocolate goodness. It is a blend of whipped cream, sour cream, sugar and pure vanilla extract (or vanilla beans if you like) all blended to form a beautiful ganache1. The ganache is then further blessed with freshly-whipped whipped cream and placed into a dark chocolate cookie crust. All that’s left for you to do is chill, serve, and take the compliments. This pie could even get you a great Yelp review.

Prep Time: 15 minutes
Refrigerated Time: 8 hours (or overnight is even better)
Yield: 8 Servings

Ingredients:
12 ounces Choclatique Private Reserve Dark Chocolate, Chopped
1-1/2 cups heavy whipping cream
1/4 cup sifted confectioners’ sugar
1 tablespoon pure vanilla extract
1/4 cup sour cream
2 teaspoons cold strong coffee
1 (9 inch) prepared chocolate cookie crumb crust (your recipe or store-bought is okay)

Directions:

  1. In microwave dish combine the chocolate and 3/4 cup of the cream. Cook on medium power level for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in the sugar and vanilla extract. Set aside.
  2. In small bowl, beat the rest of the cream until soft peaks are formed. Add the sour cream and coffee: continue to beat until medium peaks appear.
  3. Beat in chocolate and cream mixture on high speed about a quarter at a time until there are no white streaks.
  4. When the mixture is combined and light and fluffy gently spoon into crust being careful not to deflate the filling.
  5. Refrigerate for at least 8 hours before serving.
  6. Top with a dollop of sweetened whipped cream and serve.

_______________________
1
If you love this recipe that uses a ganache base, then you will love all the recipes in my ganache-based book, Choclatique, Running Press.

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The ChocolateDoctor’s Orange-Cheesecake-Topped Brownies

Friday, July 31st, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

As if brownies aren’t rich enough we added a layer of decadence that makes these the richest ones ever to come out of our test kitchens and chocolate studios. These cheesecake brownies consist of a rich base layer of fudgy brownie topped with New York-Style cheesecake that blends cream cheese with sweetened condensed milk.

Prep time: 15 minutes
1st Bake time: 15 to 20 minutes (check it; they may take longer in your oven)
2nd Bake time: 20 to 25 minutes
Yield: 24 Servings

Ingredients:
For the brownie layer:

4 large eggs
1-1/4 cups Choclatique Rouge Cocoa Powder
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon espresso powder (optional)
1 tablespoon pure vanilla extract
1/2 teaspoon orange extract
1 tablespoon very strong coffee
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1-1/2 cups all-purpose flour
1-1/4 cups Choclatique Dark Chocolate Chips

For the cheesecake layer:
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 tablespoon cornstarch
14 ounces sweetened condensed milk
1 large egg
2 teaspoons pure vanilla extract
2 teaspoon fresh orange zest (try not to get any of the white pith)

Directions:

  1. Preheat an oven to 325° F. Grease a 9×13-inch pan.
  2. Make the brownies: In a medium bowl, beat the eggs with the cocoa powder, salt, baking powder, espresso powder (if using), extracts and coffee; beat for a few minutes until well combined.
  3. In a microwave or in a saucepan over medium heat, melt the butter with the sugar and stir until the sugar dissolves. Add the hot sugar and butter mixture to the bowl with the cocoa mixture. Stir to combine well. Add the flour and chocolate chips and mix well until shiny.
  4. Pour the brownie batter into the prepared pan and bake for 15 to 20 minutes—the crust should be just set, but the brownies shouldn’t be cooked through.
  5. While the brownies bake, make the cheesecake layer. In a large bowl or stand mixer, beat together the cream cheese, softened butter, and cornstarch. Slowly add the condensed milk, egg, vanilla and orange zest; mix until very well combined.
  6. When the brownies have finished their first bake, remove them from the oven and pour the cheesecake batter over the top. Return the pan to the oven and bake for 25 to 30 minutes, or until the top is just beginning to brown.
  7. Let them cool for about 2 hours; then slice into 24 even squares.

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The ChocolateDoctor’s S’mores Honey-Chocolate Pudding Tarts or Pie

Friday, July 17th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I’m kind of a S’mores expert. No, I was never a Girl Scout, but I dated someone who was; not recently–in middle school. I love all of the textural differences that I can feel and taste in a good S’mores. We introduced two versions of S’mores into our truffle line a few year back—Dark and Milk chocolate. They were hits! We are always experimenting with new ways to ‘play’ with S’mores recipes.

Mary Jo (our senior chocolatier) surprised all of us with this recipe one afternoon for a birthday celebration. It has all the goodness of the old fashioned campfire version, but kind of all gussied up. It starts with a great graham cracker crust and a luscious homemade honey-chocolate pudding filling (none of the packaged stuff please). The only thing remaining is to top it all off with mini marshmallows and quickly broil to brown the tops. It’s is an impressive show-stopping dessert. Serve it while the marshmallows are still warm, soft and gooey.

Ingredients:
For the graham cracker crusts:

1-1/2 cups crushed graham crackers, about 10 crackers
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons granulated sugar
1/4 teaspoon almond extract
1/2 teaspoon pure vanilla extract

For the chocolate pudding:
2 cups whole milk
1 cup heavy cream
1 tablespoon strong, cold coffee
1/2 cup raw, unfiltered honey
1/4 cup cornstarch
1/4 cup Choclatique Black Onyx Cocoa Powder (unsweetened)
1/8 teaspoon salt
1/3 cup Choclatique Private Reserve Dark Chocolate (64%), finely chopped
1 1/2 teaspoons pure vanilla extract
2 cups of mini marshmallows

Directions:
To make the tart shells:

  1. Preheat the oven to 325°F.
  2. Break up the graham crackers and drop into the bowl of a food processor fitted with a steel blade. Process the crackers until ground.
  3. Drizzle in the melted butter, granulated sugar and extracts, pulsing until the mixture looks like wet sand.
  4. Transfer the graham crackers to 4 4-to 5-inch-tart pans (or one pie pan) and press to form a crust all the way to the top ridge of the pan. The crust should be an even thickness around each tart pan.
  5. Bake until crisp and the crust is just beginning to brown, about 7 to 10 minutes. Cool the crusts completely before filling.

To make the pudding:

  1. In a medium saucepan add the milk, cream, cold coffee and honey and whisk in the cornstarch, followed by the cocoa powder and salt until it is well incorporated. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 5-7 minutes. Remove from the heat and whisk in the semisweet chocolate and vanilla extract.
  2. Pour into the cooled tart shells and chill. Cover pudding surfaces with plastic wrap to prevent a skin from forming. Chill at least 1-1/2 to 2 hours to allow the pudding to set.
  3. Just before serving, preheat your broiler. Top the pudding tarts with the marshmallows, covering the entire tart surfaces. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, about 1 to 2 minutes. Watch them closely because they burn quickly! Serve immediately.

ChefSecret: Personally I like to use a kitchen torch to brown the marshmallows because I can control the browning process without getting the whole pudding part of the pie too hot. You can purchase an inexpensive kitchen torch at Target, most kitchen outlets and online. You’ll find it has a lot of other convenient uses around the kitchen as well.

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The ChocolateDoctor’s Chocolate, Chocolate Chip Oatmeal Cookies

Friday, July 10th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I’ve always believed that any cookies made with oatmeal are that much healthier for you. No matter how much butter or sugar, it’s got to be better because oats are a super food. Now add some chocolate to the mix and you have a double whammy. My Chocolate, Chocolate Chip Oatmeal Cookies deliver a double dose of chocolate and the heartiness from oats for a new family favorite with super food ingredients.

Prep Time: 20 minutes
Bake Time: 15 minutes
Ready In: 35 minutes
Yield: 40 Cookies

Ingredients:
1 cup unsalted butter
1/2 cup peanut butter (optional)
1 cup dark brown sugar
1 cup granulated sugar
1/4 cup oat bran
3 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
3 cups instant oats (or 1-1/2 cups of oats and 1-1/2 cup of Bundle of Almond and Oats cereal)
1-1/2 cups all-purpose flour
1/2 cup Choclatique Rouge Cocoa Powder
1 tablespoon baking spice (Penzeys)
1 teaspoon baking soda
1 teaspoon salt
1 cup Choclatique Mini Dark Chocolate Chips, or more to taste (use can also use a cut of Choclatique Dark Chocolate Curls)

Directions:

  1. Cream the butter, brown and granulated sugars together in a bowl using an electric mixer until smooth and creamy.
  2. Add the oat bran and continue to cream the mixture.
  3. Beat in the eggs one at a time until each is well incorporated.
  4. Add the vanilla and almond extracts into butter and mix well.
  5. Whisk the oats, flour, chocolate chips, cocoa powder, baking soda and salt together in a bowl; slowly stir into butter mixture until dough is just mixed. Do not over mix.
  6. Lightly fold in the chocolate chips.
  7. Chill the dough for 20 minutes before scooping.
  8. Preheat an oven to 350º F.
  9. Scoop dough using a small scooper onto an ungreased baking sheet.
  10. Bake until edges of cookies are lightly browned, about 13 to 15 minutes.
  11. Cool on a rack.

ChefSecret: For a lighter texture I like to use a blend of instant oats and cold cereal. I also like to add about half cup of chopped pecans or almonds.

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The ChocolateDoctor’s Chocolate Blueberry Cobbler

Friday, June 26th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

This recipe works great with other cobbler fruit and is an excellent light dessert that isn’t too sweet! Serve with whipped cream or vanilla ice cream.

Prep Time: 20 minutes
Bake Time: 40 minutes
Ready In: 1 hour
Yield: 6 servings

Ingredients:
Filling:

3 cups fresh blueberries
3 tablespoons granulated sugar
1/3 cup orange juice
1 teaspoon all-purpose flour

Topping:
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1 egg (optional, see ChefSecret below)
1/2 teaspoon pure vanilla extract
1/4 cup Choclatique Semi-Sweet Chocolate Mini Chips

Directions:

  1. Preheat oven to 375° F.
  2. In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, orange juice and 1 teaspoon of flour; set aside.
  3. In a small bowl, thoroughly mix flour, baking powder and salt; set aside.
  4. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy.
  5. Beat in the egg and vanilla extract.
  6. Gradually add flour mixture, stirring just until ingredients are combined.
  7. Fold in the chocolate chips. Do not over-mix.
  8. Drop batter by rounded tablespoons over blueberry mixture; cover as much of filling as possible.
  9. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

ChefSecret: To be perfectly honest with you, the first time I made this cobbler in the test kitchen I forgot to add the egg. I usually don’t make mistakes like this, but as we always say, “sometimes chocolate happens.” Well, the result was surprisingly delicious. The topping tasted like great chocolate chip cookies and was a perfect complement to the blueberries. Even more impressive was how crisp the topping remained the next day. So, I decided to offer a choice—egg or no egg. Adding an egg will produce a more traditional, softer cobbler topping.

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The ChocolateDoctor’s No Butter—Mo Better Brownies: My Ode To Healthy Desserts

Friday, February 20th, 2015
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Bertha Honoré Palmer asked the chef at her husband’s hotel—Palmer House—to create a dessert for ladies attending the World’s Columbian Exposition to celebrate the 400th anniversary of Christopher Columbus’ arrival in the New World in 1492. This exposition came to be known as the Chicago World’s Fair of 1893.

She told the chef, it should be smaller than a piece of cake, still retaining cake-like characteristics and easily eaten from boxed lunches with fingers. These first brownies featured an apricot glaze and walnuts. These brownies are still being made at the hotel according to the original recipe which requires about a pound of sweet butter, a pound of chocolate and a pound of sugar. Not exactly your ‘diet’ brownie.

If you have the craving for chocolate sweets and are trying to watch your waistline, then the following recipe is perfect for you. My No Butter—Mo Better Brownies are sweetened with apple sauce and flavored with cocoa powder, making them a big chocolate-flavored treat with much fewer calories that even meets Weight Watchers® standards.

Prep Time: 15 minutes
Bake Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 60 minutes
Yield: Makes 12 Brownies

Ingredients:
Low fat cooking spray
1/3 cup self-raising flour
3 tablespoons Choclatique Rouge Unsweetened Cocoa Powder
1/4 teaspoon salt
1 large egg
2 large egg whites
3/4 cup granulated sugar
6 tablespoons unsweetened apple sauce
2 tablespoons sunflower oil
2 teaspoon pure vanilla extract
1 tablespoon chopped walnuts

Directions:

  1. Preheat an oven to 350º F.
  2. Spray an 8-inch square non stick baking dish with the cooking spray.
  3. In a medium size bowl, combine the flour, cocoa powder and salt, stirring together to mix.
  4. In a large mixing bowl, whisk together the egg, egg whites, sugar, apple sauce, oil and vanilla extract.
  5. Add the flour mixture to the egg mixture, stirring until just blended. Take care not to over mix, or the brownies will not rise.
  6. Transfer the brownie mixture to the baking pan and sprinkle with the walnuts.
  7. Bake in the center of the oven until just set, about 25 minutes. A cake tester inserted in the center of the cake should come out clean.
  8. Cool in the baking dish for 15 minutes—cut into 12 rectangles.

ChefSecret: The apple sauce is the secret as it replaces the majority of both the butter and sugar; the cocoa powder replaces the chocolate.

Weight Watchers points per serving: 2

Weight Watchers points per recipe: 26.5

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