Double-Chocolate Brownies

I got one of those brownie pans that I am constantly seeing the commercials for on TV. Have you seen it? You pour the brownie batter into the pan, then you place a grid-like metal insert into the pan, which separates the batter into individual brownie rectangles. Once the brownies are done baking, you simply remove the grid, and the sides of the pan (by lifting out the brownies, which are on a little metal platform, and you have perfectly cut, perfectly portioned brownies!

Anyway, my mom had gotten this for me for Christmas, but I hadn't had an opportunity yet to try it. We've just eaten up all our Christmas goodies! So I found this recipe for reduced-fat brownies that I wanted to try, written by my favorite healthy-cooking chef, Ellie Krieger.

I really should be posting more recipes on here that we've tried by Ellie, because there are a lot of them and they pretty much always turn out fabulous. I'll have to make a point of it in the future. In the meantime, the link for Ellie's brownies is here.

Although Ellie's recipes always taste good, I will say this about these brownies: you can tell they're reduced-fat. Now, they aren't low fat; they come in at about 7 or 8 grams of fat per brownie, depending on whether or not you use the optional walnuts. But they are definitely lower in fat than your everyday, ooey gooey brownie. And if you're looking for ooey gooey, you won't find that here. The taste is great: rich, chocolatey, dense. They're perfectly moist. But the texture just screams "diet food." What can you expect, really, when you cut out most of the butter? Anyway, they are great for satisfying those chocolate cravings, but you won't be fooled into thinking these are true-blue brownies. I'd give them 4 out of 5 stars!