Saturday, June 13, 2009

The Go-To Dessert

If there is always one thing you can count on, it's me posting a brownie recipe. It's been a while since my last one (with the exception of the Two-Bite Brownies) and I felt in the mood for some brownies, so here you go!

This is a new recipe and I was on the hunt for one that didn't use butter. The husband used the last of the butter for his popcorn the other night. So, I found one that uses oil instead. I love how brownies are simple to make, curb the chocolate craving and use ingredients that I always have on hand.

I substitued canola oil for the vegetable oil. Old habits die hard I guess. I used to use vegetable oil, but since I joined Weight Watchers years ago, I have learned to use canola instead. It's better for your heart. The only other thing I did was not flour the pan. I just sprayed it with some cooking spray and called it good. Even though I am not really watching calories, I still have those old habits to use whatever is healthier.

Like the name implies, these brownies were fudgy. They were excellent with a glass of milk. Hey, you need a healthy side for something like brownies, right? You can see that the edges are a little "puffier" then the middle. That's because I usually take my brownies out of the oven a little short. You might think it's gross, but I like my brownies slightly moist (aka: gooey) in the center. That made them extra-fudgy.

So, my chocolate craving is cured. For at least an hour.

Fudgy Brownies

3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 boiling water
2 cups sugar
2 eggs
1/3 cup vegetable oil
1 1/3 cups flour
1 teaspoon vanilla extract
1/4 teaspoon salt

1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.

2. In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly in the prepared pan.

3. Bake for 35 to 40 minutes or until a toothpick inserted into the brownies comes out clean. Allow to cool before cutting into squares.