We like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less-chocolaty choices.

Makes 20 brownies

ACTIVE TIME: 30 minutes

TOTAL TIME: 3 hours 20 minutes (including cooling time)

EASE OF PREPARATION: Easy

3/4 cup all-purpose flour
2/3 cup confectioners’ sugar
3 tablespoons unsweetened cocoa powder, American-style or Dutch-process
3 ounces semisweet or bittersweet chocolate (50-72% cacao), coarsely chopped, plus 2 1/2 ounces chopped into mini chip-size pieces, divided
1 1/2 tablespoons canola oil
1/4 cup granulated sugar
1 1/2 tablespoons light corn syrup blended with 3 tablespoons lukewarm water
2 teaspoons vanilla extract
1/8 teaspoon salt
1 large egg
1/3 cup chopped toasted walnuts (see Tip), optional

1. Position rack in center of oven; preheat to 350°F. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray.
2. Sift flour, confectioners’ sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and oil in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly.
3. Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 1/2 hours.
4. Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts.

NUTRITION INFORMATION: Per brownie: 86 calories; 3 g fat (1 g sat, 1 g mono); 11 mg cholesterol; 15 g carbohydrate; 2 g protein; 0 g fiber; 19 mg sodium; 25 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate

TIP: Tip: To toast chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

MAKE AHEAD TIP: Store in an airtight container for up to 3 days or in the freezer for up to 2 weeks.

Is there a way to avoid using the corn syrup? i don't like it and i prefer not to use it in cooking but i don't know much about its alternatives. Thanks!

Anonymous, Chicago, IL

I was a bit nervous about this recipe with no leavening agents and so little butter, but these were amazing. Rich, fudgy, yet not too heavy. Best yet, you could not tell that they were light and they were so rich a little goes a long way.

Anonymous, Brookfield, CT

I made these brownies last night. I was a little leary just because I am so used to brownies being heavier on the fat content. I was not disappointed one bit. Even my husband who is much pickier than me, loved them. I will continue to make these over and over. They are really a chocolate lovers recipe.

Anonymous, Corona, CA

I thought these were good but I prefer the regular brownie texture, these were too gooey.

Julie

Absolutely decadent. These will be a favorite for a long time. Easy to prepare as well as devour. Yum.

Michael , Vancouver, BC

Yum! These were excellent and something I will continue to make and stock the house with!

Alisa, Monroe, WA

I was a little disappointed in these brownies. These were way to rich for us. Even my kids said it was to rich for them (and they love chocolate). Is there a way to make them not so rich? Maybe more cakelike? Thanks, Robbin

Robbin, Canton, GA

These were very good. I liked the chocolatey taste. Great for those "can't stand it any longer" chocolate cravings.

Dianna, Abu Dhabi

The calorie count on these is off, not by much mind you but if you are counting calories the 30 or so these are off by is something to think about, especially if you eat more than one at a time (like I would). The fat content is off as well (by more than 2 grams). As far as a substitute for the corn syrup you can use Blue Agave syrup or even brown rice syrup. I've even used maple syrup in recipes that call for corn syrup but only when it's a small amount due to the flavor addition as well as maple syrup is thinner. I personally don't use real sugar for anything and these come out fine with splenda and the Blue Agave, course I also use whole wheat pastry flour and no nuts (therefore my counts are much lower in general). Enjoy.

runnerree, Tidewater, VA