RANDOM UNITS WITH NO MEANING: 2
2. Whisk flour & baking powder together in small bowl; set aside. In a separate bowl, whisk the cocoa, water, vanilla, & espresso powder together until smooth; set aside.
3. Microwave the butter & chocolate together on 50% power until melted, about 1 minute -whisk until mixture is smooth. Whisk in the sugar and salt until completely incorporated. Whisk in the cocoa mixture, then whisk in the egg. Stir in the flour mixture until just incorporated (do not overmix).
4. Pour the batter into the prepared pan & smooth the top. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 20-25 min, rotating the pan halfway through baking. Cool completely on a wire rack about 1 hour, remove from pan and cut into 12 brownies.
If you had any idea of how many brownie recipes I have been through, looking for fudgy, chocolate-y, lowfat brownies... But they're always cake-y or don't have any flavor. *sigh* Very few live up to expectations. But these! Oh these...
AND, the serving is 12 out of an 8x8 pan! (How many 2-pt brownie recipes have we seen that want you to cut 16 or 20 out of an 8x8?? Yeah, right!) And even if you make only 9 brownies, they're still only 3 pts each. So worth it!!
I'm also thinking you might even be able to use a little less sugar in them, so we'll have to see if that's possible and if that lowers the points.
This recipe is from WW Recipe Review board, where I saw it posted by BusyBlond66, who attributed it to the Cook's Illustrated's "The Best Light Recipe Cookbook".
From MC - 12 @ Per Serving: 105 Calories; 4g Fat (30.2% calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.
FROM MC - 9 @ Per Serving: 140 Calories; 5g Fat (30.2% calories from fat); 2g Protein; 23g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates.