I have a lot of of television cooking segments coming up next month in Birmingham and Nashville. One of which is making “lower” fat desserts. Everyone wants ideas for great, easy desserts to take to a party, and if they are reduced-fat, even better. I like to use a combination of dark and semisweet chocolate and all egg whites in these Dark and Semisweet Chocolate Brownies. Feel free to make them with or without nuts but just remember: keep a glass of cold milk (or red wine) nearby.
Dark and Semisweet Chocolate Brownies
1 cup semisweet morsels
1/2 cup butter, cut into pieces
4 egg whites
11/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 cup dark chocolate morsels
1/2 cup chopped nuts (optional)
1. Preheat oven to 350F. Lightly grease a 13- x 9-inch baking pan.
2. Melt 1 cup semisweet morsels in a large heavy-duty saucepan over low heat; stir until smooth. Remove from heat; stir in egg whites. Stir in flour, sugar, vanilla and baking soda. Stir in dark chocolate morsels and nut, if desired. Spread in prepared baking pan.
3. Bake for 18 to 20 minutes or until a wooden pick inserted in center comes out slightly sticky. Cool completely in pan on a wire rack. Cut into bars.