We made a few adjustments to this recipe to reduce the calory count. We will put up the original recipe but also the changes we made. The changes do affect the taste a bit, the brownies are a little bit more cake-like and less fuggy, and have a extra tiny fruity flavor. These changes makes the brownies different, but definitely not bad. Besides, it is really good that we made them a bit lower fat...we went through the whole pan in very little time :)!
4 (1 ounce) squares of baker's chocolate (112 g)
3/4 cup butter (170 g)
2 cups sugar (400 g)
1 tsp vanilla (1 TL)
1 cup flour (125 g)
1 cup chopped walnuts (115 g)
We did not have enough unsweetened chocolate so about 1/3 of the chocolate was milk chocolate. For this reason we reduced the sugar by a tiny amount. If you have unsweetened chocolate we say stick with that.
Instead of the butter we used unsweetened apple sauce (3/4 cup). If you use applesauce you should decrease the number of eggs by one (so in this case only use two eggs). Make sure the applesauce is unsweetened.
He does not like walnuts so we used chopped almonds. Doesn't really make a difference what type you use.
Preheat the oven to 350 F (180 C)
Melt the butter and chocolate in the microwave (or double boiler if you do not mind getting more dishes dirty). If you plan ahead you can melt the butter and chocolate in the same bowl you will mix everything in.
Add all of the other ingredients (sugar, eggs, butter/applesauce, vanilla and flour). Once the batter is well mixed add the nuts.
Spread into a greased pan (we do not have cooking spray so we use the butter and flour trick to grease pans) and cook for 35 minutes. Check after about 30 minutes to make sure you do not overbake.
Use a toothpick to tell if the brownies are finished. It is ok if a little bit sticks...brownies are sticky! The batter should not come off looking wet though.
Enjoy these American brownies with coffee (her) or milk (him) and some ice cream