½teaspoonespresso powder or ground coffee, optional
1½teaspoonsvanilla extract
2large eggs
3/4cupwhite whole wheat flour
1/2cupchocolate chips
Instructions
Preheat the oven to 350°F. Lightly grease an 8 or 9-inch square pan; line the pan with parchment paper if desired.
In a medium saucepan set over low heat, melt the butter. Remove from the heat, add the sugar and stir until combined
Return the mixture to the heat briefly and stir till it's just hot (about 110°F to 120°F--chocolate burns above 120°F). This will dissolve more of the sugar, to help produce the papery top on the brownies.
Give the sugar mixture a minute to cool if it may have gotten too hot, then stir in the cocoa, baking powder, espresso powder (if using), and vanilla.
Add the eggs one at a time, stirring until smooth.
Measure the flour carefully, spooning it into the measuring cup, not scooping, then leveling. Add the flour and chips, then stir until smooth. Spoon the batter into the prepared pan.
Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out with wet crumbs (not raw batter--and test again if you hit a melted chocolate chip). The brownies should feel set in the center.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.