• 3/4 cup all-purpose flour
• 1/3 cup Dutch processed (if available) cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 oz. bittersweet chocolate - chopped
• 2 Tbsp unsalted buttter
• 2 Tbsp low-fat sour cream
• 1 Tbsp chocolate syrup
• 2 tsp vanilla extract
• 1 large egg plus 1 egg white
• 1 cup sugar

1. Heat oven to 350 with middle rack position. Fold 2 12“ long pieces of aluminum foil in half lengthwise. Fit 1 piece in 8” square baking dish pushing into edge and up side.Repeat with second sheet at right angle to first sheet. Spray foil with cooking spray.
2. Whisk flour, cocoa, baking powder, and salt together in medium bowl. Melt bittersweet chocolate and butter in large bowl until smooth (melt over pan of hot water or in microwave set to 50% power). Cool 2-3 minutes.
3. Whisk sour cream, chocolate syrup, vanilla, egg, egg white , and sugar into chocolate. Using rubber spatula, fold dry ingredients into chocolate mixture until combined.
4. Pour batter into pan, spread into corner, and level surface with spatula. Bake until slightly puffed and toothpick inserted into center comes out with a few sticky crumbs attached, 20-25 min. (If tooth pick comes out with no crumbs, consistency will be cakey rather than fudgy).
5. Cool brownies completely in pan on wire rack, at least 1 hour. Remove brownies from pan using foil handles Cut into 2“ squares and serve. To keep moist, do not cut until ready to serve.

Serves: 16 brownies        Total cook time: 25 min
Source: Cook's Country