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5 from 1 vote
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Chocolate Brownies

Cuisinicity Tip: I use whole wheat pastry flour, which is made out of wholegrain soft wheat that is much lighter in taste than whole wheat flour. It is still rich in fiber and is perfect for pastries.You can find this flour at your regular supermarket in the health section.
Servings 24
Author Catherine Katz

Ingredients

  • 4 oz unsweetened chocolate 100% cocoa
  • ½ cup hot freshly brewed coffee
  • ½ cup canola oil
  • ¾ cup granulated sugar
  • ¼ cup fat free powdered milk
  • 3 large eggs cage free
  • 1 tsp vanilla
  • ½ cup whole wheat pastry flour*

Instructions

  1. Preheat convection oven to 350.
  2. Break chocolate into big pieces and place in hot coffee. Let it melt and stir until well blended.
  3. While the chocolate is melting, place oil, sugar, powdered milk, eggs and vanilla in a mixing bowl and beat until creamy.
  4. Add the warm chocolate mixture and mix briefly.
  5. Add the flour and mix briefly.
  6. Pour batter in greased 13X9 pan in oven and bake for 15 minutes (do not overbake).