Reduced-Guilt Brownies

Preheat the oven to 350 F.

Put butter and chocolate into a microwave safe bowl and heat in the microwave for 30 seconds, stir well and then continue to microwave, stirring every 15 seconds until mostly melted. If there are still chunks, continue stirring until completely melted. If you are using it, stir in the chocolate syrup at this point. Set aside to cool.

In a large bowl, whisk together the yogurt, egg, vanilla, sugar and sucanat until well blended. Add the melted chocolate and whisk well.

In a small bowl, sift or whisk dry ingredients together: flour, whole wheat pastry flour, cocoa, baking powder and salt.

Gently stir the dry ingredients into the wet until just combined. There should be no more streaks or pockets of flour present.

Prepare a 12-count muffin tin by spraying it thoroughly with non-stick spray. Portion the brownie mix evenly between the tins, about 3 tablespoons per cup and bake for 12-15 minutes.

For extra chewy-gooey brownies, remove the brownies when their centers look slightly wet, but a toothpick inserted at the edges come out clean. The muffins will continue to cook as they cool.

Allow the brownies to cool at least 30 minutes in the pan, before trying to remove them. Run an offset spatula around the edges of the pan to loosen.

*If you do not like a hint of saltiness in your brownies, use table salt instead of kosher.

I got the original recipe from Cook’s Country, which had already reduced the fat significantly. However, I “healthified” this recipe by making a few swaps.