And finally the recipe! These were really tasty, chocolaty brownies--and low fat! Of course ice cream tops them off wonderfully. :)
Fudgy Low-Fat Brownies
America's Test Kitchen
3/4 cup all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/2 t baking powder
1/4 t salt
2 oz bittersweet chocolate, chopped
2 T unsalted butter
2 T low-fat sour cream
1 T chocolate syrup
2 t vanilla
1 egg white
1 cup sugar
Adjust oven rack to middle position and preheat to 350.
Fold 2, 12-inch pieces foil lengthwise so each measures 7 inches wide. Fit sheets into 8-inch square pan, pushing foil into corners and up sides of pan (to help remove brownies--optional).
Spray foil or pan with cooking spray.
Whisk dry ingredients together.
Melt bittersweet chocolate and butter in large bowl until smooth. Cool several minutes, then whisk in sour cream, syrup, vanilla, eggs, and sugar.
fold in dry ingredients until combined.
Pour batter into pan. Bake until slightly puffed and toothpick inserted in center comes out with a few sticky crumbs attached, 20-25 min.
Cool completely on wire rack.