Light Chocolate Brownies

Proof that lighter brownies don’t have to taste like cardboard. The richness here comes from unsweetened cocoa powder rather than melted bars, which keeps the fat down while still delivering that deep, bittersweet chocolate hit.

Egg substitute stands in for whole eggs, so they’re cholesterol-free, and a corn oil spread replaces the butter. The method is refreshingly simple, all in one saucepan: melt the spread, stir in the sugar, then the cocoa and vanilla off the heat, followed by the egg substitute and flour. Fewer dishes, no mixer.

The doneness cue is the one to remember: pull them when the edges just begin to pull away from the sides of the pan. Overbake even a couple of minutes and these slide from fudgy to dry. Fold in walnuts for crunch if you like, and finish with a dusting of powdered sugar once cooled.

Kitchen Tips

• Stir the cocoa in off the heat so the chocolate stays smooth and the batter doesn’t seize.
• Watch the clock: they’re done when the edges pull away from the pan. Overbaking dries them out fast.
• Let them cool completely in the pan before cutting, or they crumble while warm.
• Dust with powdered sugar only just before serving; added early, it dissolves into the surface.

Variations

• Stir in a handful of chocolate chips for gooey melted pockets.
• Add a pinch of espresso powder to deepen the chocolate flavor.
• Swap the walnuts for pecans, or leave the nuts out entirely.