Polka-Dot Brownies
Yield
8 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
semi-sweet chocolate
semi-sweet, coarsely chopped, null, null |
|
| ½ | cup |
margarine
reduced calorie |
|
| 4 | large |
eggs
at room temperature |
|
| ½ | cup |
sugar
granulated |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
cocoa powder
unsweetened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
semi-sweet chocolate
semi-sweet, coarsely chopped, null, null |
|
| 118 | ml |
margarine
reduced calorie |
|
| 4 | large |
eggs
at room temperature |
|
| 118 | ml |
sugar
granulated |
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
all-purpose flour
|
|
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
cocoa powder
unsweetened |
*
|
Directions
Preheat oven to 350℉ (180℃).
Lightly spray an 8 inch square baking pan with nonstick cooking spray.
In top of double boiler, over barely simmering water (or in microwave), melt chocolate and margarine; remove from heat and stir until smooth.
Set aside to cool to room temperature.
In large bowl, with electric mixer at high speed, beat eggs and sugar until pale yellow, thick and tripled in volume, about 7 minutes.
Beat in vanilla and salt.
By hand, stir in cooled chocolate mixture, then fold in flour, just until incorporated.
Pour evenly into prepared pan and bake 20 to 25 minutes, just until a knife inserted in center comes out almost clean.
(If brownies are slightly underbaked, they will have a fudgier texture.)
Cool on rack before cutting into 8 equal bars.
If desired, dust brownies with either confectioners' sugar or cocoa.
