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Yield: 25 brownies
Ingredients:
1 1/2 cups turbinado sugar
1/3 cup canola oil
1/2 teaspoon sea salt
2 tablespoons water
1/4 cup unsweetened natural cocoa powder, plus extra for dusting pan
3 ounces high quality unsweetened baking chocolate, chopped
4 large egg whites
2 teaspoons pure vanilla extract
1/3 cup unbleached all-purpose flour
1/3 cup whole-wheat flour
Method:
Preheat oven to 375 degrees F.
Lightly coat a 9x13 inch nonstick baking pan with natural cooking spray. Dust with cocoa powder.
In a saucepan, stir the sugar, oil, salt and water together. Simmer for five minutes or until the mixture rapidly boils.
Stir in the Cocoa and Chocolate until the chocolate is melted. Vigorously stir in the egg whites one at a time and the vanilla.
Stir in the flours until the batter is smooth.
Pour the batter into the pan and bake 18 minutes or until springy to the touch 1 inch from the degrees. Cool completely in the pan. Cut into 25 pieces.
This recipe was featured on the Less Sugar, Just as Sweet Episode of Emeril Green.
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