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Author Notes: When a friend pushed a version of this recipe on me, I was less than enthused. Neither a baker or a chocoholic, it took a recent blog hop featuring chocolate for me to try it. My recipe is adapted from one in the Weight Watchers "One Pot Cookbook" that features Amaretto. I switched it up, substituting Grand Marnier and adding orange juice and zest. Cardamom and ginger provided the spicy edge I wanted. I used decaf coffee granules instead of espresso, because that's what I had in the pantry. For a reduced calorie treat that's also low in fat and sodium, we think these are pretty terrific. —Lizthechef
Makes 12 brownies
- 1/2 teaspoon vegetable oil
- 3/4 cup all-purpose unbleached flour
- 3/4 teaspoon baking powder
- 1 pinch kosher salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1 large egg
- 1 large egg white
- 3 tablespoons orange liqueur
- zest of one navel orange
- 4 tablespoons fresh orange juice
- 1 teaspoon vanilla
- 3/4 cup white sugar
- 3 tablespoons unsalted butter, melted
- 1/2 cup unsweetened cocoa
- 1 tablespoon instant coffee granules
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees.
- Grease an 8-inch square baking dish with the oil.
- Using a small bowl, sift together the flour, baking powder, salt, cardamom and ginger. Set aside.
- Using a large bowl, whisk together the egg, egg white, liqueur, orange zest, orange juice and vanilla.
- Add the sugar, melted butter, cocoa and coffee granules. Mix well.
- Stir in the flour mixture and the walnuts. Mix only until blended
- Pour into greased baking dish and bake for 18 minutes. Cool before cutting into squares.
- This recipe was entered in the contest for Your Best Road Trip Snack
- This recipe was entered in the contest for Your Best Chocolate & Spice