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Although a brownie is rarely a nutrient-dense snack, it doesn't have to be completely decadent.
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This recipe contains dramatically less fat than usual, yet the results are rich and chocolaty.
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The secret is to replace the butter and cocoa butter with cocoa and minced dates, that have a remarkable flavor affinity with chocolate.
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Sprinkling sugar over the batter before baking creates an appealing crusty top which's typical of far richer brownies.
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Preheat oven to 350F.
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Coat 9-inch square baking pan with cooking spray.
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In medium bowl, combine cocoa, dates and coffee.
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Add in boiling water and stir till cocoa has dissolved.
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Let stand till completely cold, about 10 min.
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Meanwhile, spread walnuts in shallow baking pan and bake till lightly toasted and fragrant, 4 to 6 min.
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Set aside to cold.
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Keep oven on.
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In food processor, combine flour, baking pwdr, salt and toasted walnuts; process till walnuts are grnd.
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Transfer mix to large bowl and set aside.
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With rubber spatula, scrape cooled cocoa mix into food processor.
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Add in egg, egg white, 1 c. sugar, oil and vanilla and process till smooth, stopping once or possibly twice to scrape down sides of work bowl.
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Add in to reserved flour mix and stir just till dry ingredients are moistened.
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Pour batter into prepared baking pan, spreading proportionately.
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Sprinkle with remaining 1 Tbsp.
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sugar.
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Bake till brownies are hard around edges and just set in center, 25 to 30 min.
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Transfer pan to wire rack and cold completely.
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To serve, coat sharp knife with cooking spray and cut into 16 squares.
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DAIRY-FREE VARIATION: Replace egg and egg white with the following: In blender or possibly food processor, grind 2 table- spoons flaxseeds to a coarse pwdr.
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Add in 1/3 c. water and blend till mix is viscous, stopping once or possibly twice to scrape down sides of blender.
