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MAKES 16 / ACTIVE: 15 MIN
TOTAL: 45 MIN
Store airtight at cool room temperature up to 3 days.
FYI: These are more fudgy than cakey.
1 stick (½ cup) butter
4 oz unsweetened baking chocolate, chopped
1 cups sugar
3 large eggs
1½ tsp vanilla extract
¾ cup all-purpose flour
1. Heat oven to 350°F. Line an 8-in. square baking pan with foil, letting ends extend above pan on opposite sides. Coat foil with nonstick spray.
2. Melt butter and chocolate in a medium saucepan over low heat; stir until blended. Off heat, whisk in sugar, then eggs, 1 at a time. Stir in vanilla and flour.
3. Spread in prepared pan. Bake 25 to 30 minutes until a wooden pick inserted in center comes out with moist crumbs attached.
4. Cool in pan on a wire rack. Lift foil by ends to cutting board. Cut into 16 squares.
PER BROWNIE: 189 CAL • 3 G PRO • 23 G CAR • 1 G FIBER • 11 G FAT (6 G SAT FAT) • 55 MG CHOL • 72 MG SOD
Excerpted from Woman's Day Guilt-Free Sweet Treats by Editors of Woman's Day Copyright © 2010 by Editors of Woman's Day. Excerpted by permission.
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Posted September 13, 2011
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