Description
A recipe for Made-Over Deep Dish Brownies

Ingredients

• 3 tablespoons unsalted butter
  
• 2 tablespoons canola or other neutral-tasting oil
  
• 4 ounces semisweet chocolate, coarsely chopped
  
• 3/4 cup packed dark brown sugar
  
• 1/4 cup white sugar
  
• 2 teaspoons pure vanilla extract
  
• 1/2 teaspoon fine salt
  
• 2 large eggs, cold
  
• 1 tablespoon cold brewed coffee
  
• 1/4 cup cocoa powder
  
• 3/4 cup all-purpose flour
  
• 1/4 teaspoon baking soda

Preparation
1. Position rack in lower third of oven and heat oven to 325°F. Use an 8- by 8-inch silicon baking pan or line a similar-sized metal or glass baking dish with foil or parchment paper so it hangs over the edges about 1 inch. Spray prepared pan.

2. Put butter, oil and chocolate in microwave-safe bowl and heat 2 minutes at 75 percent power. Stir; microwave again until completely melted, about 2 minutes more. (Or, put chocolate and butter in heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set bowl over water, not touching, and stir occasionally until mixture is melted and smooth.)

3. Stir sugars, vanilla and salt into chocolate mixture with a wooden spoon. Add eggs and coffee and beat vigorously until fully incorporated and batter is thick and glossy. Add cocoa, flour and baking soda and stir just until they disappear.

4. Pour batter into pan; bake about 30 minutes (40 minutes if not using silicon), until top is crispy and toothpick inserted into center comes out clean.

5. Cool brownies in pan. Lift out using foil liner, if needed. Peel off foil and cut into 2-inch squares. Serve. Store extra brownies in a tightly sealed container at room temperature up to 3 days.

Cook's Notes: These brownies were made healthier by cutting out more than half the butter. To keep the fudgy quality, canola oil was added. Then the eggs and sugar were reduced by half. To keep the richness and liquid, a combination of semisweet chocolate and cocoa powder was used instead of unsweetened chocolate. The flour was reduced, and coffee and more vanilla extract were added for rich flavor. To make up for the missing texture of the eggs, a little baking soda was added to get a better rise. Also, a silicon baking pan was used instead of a lined and buttered baking pan. The result? A brownie that is still rich and fudgy with a gorgeous crackle top - and one you can feel much better about eating.

Nutrition
Nutrients per serving: 155 calories, 6.5g total fat, 3g saturated fat, 23g carbohydrates, 2g protein, 1g fiber, 105mg sodium

Courtesy: Food Network Kitchens

Serves
Makes: 16 (2-inch) square brownies

Variations
no information available