Our lighter and fluffier version of classic cake brownies still has all the chocolatey goodness of the original. Served warm with a scoop of vanilla ice cream is our favorite way to enjoy them!

STEP ONE – Preparations

1. Preheat the oven to 350°F.
2. Line an 8×8-inch metal pan with 2 pieces of aluminum foil and lightly spray with canola spray.
3. Get out a large bowl and a medium bowl.
4. Set up a cooling rack.

STEP TWO – Make the Batter

Ingredients:

2 tablespoons unsalted butter
¼ cup semisweet chocolate chips
1 tablespoon canola oil
2 tablespoons water
2 tablespoons sour cream
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 large egg plus 1 egg white
¾ cup all-purpose flour
1 cup white sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon fine sea salt

Instructions:

1. In the large bowl, microwave the butter and chocolate chips for 45 seconds and whisk until melted.
2. Add the oil, water, sour cream, syrup, and vanilla, followed by the eggs and egg white, and whisk until incorporated.
3. In the medium bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.
4. Add the dry to the wet ingredients and stir to incorporate without overmixing.

STEP THREE – Bake the Brownies

1. Spoon the batter into the pan and evenly distribute with a spatula.
2. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
3. Remove the brownies from the pan by the foil and cool on the cooling rack for 30 minutes.
4. Cut into 9 squares and sprinkle with powdered sugar.

Recommended Serving Size: 1 brownie

Exchanges: 2 starch, 1 fat*

* ½ a cup of vanilla ice cream adds 1 starch and 1 fat