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1
Preheat the oven to 350 degrees.
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2
Coat a 9 x 13inch baking pan with cooking spray.
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3
Melt the chocolate and butter in a double boiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally.
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4
In a medium bowl, whisk together the flour, cocoa, salt, and baking soda.
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5
In a large bowl whisk the eggs and sugar until smooth.
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6
Add the yogurt, oil and vanilla and whisk to combine.
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7
Add the chocolate-butter mixture and whisk until blended.
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8
Add the flour mixture and mix until just moistened.
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9
Transfer the mixture to the prepared pan and sprinkle with nuts if using.
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10
Bake for 20-25 minutes, until a wooden toothpick inserted in the center comes out with a few moist crumbs.
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11
Cool completely in the pan on a wire rack.
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12
Cut into 24 squares.
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13
* whole grain pastry flour (also called whole wheat pastry flour) is found in many major supermarkets and in most health food stores.
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14
If you cannot find it you may substitute 1/2 cup whole wheat flour and 1/2 cup all purpose flour in this recipe.
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15
Per Serving without walnuts:
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16
Calories 150; Total Fat 8 g; (Sat Fat 3 g, Mono Fat 2 g, Poly Fat .8 g) ; Protein 3 g; Carb 18 g; Fiber 1 g; Cholesterol 40 mg; Sodium 55 mg
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17
Per Serving with walnuts:
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18
Calories 170; Total Fat 10 g; (Sat Fat 3 g, Mono Fat 2.3 g, Poly Fat 2.6 g) ; Protein 3 g; Carb 19 g; Fiber 2 g; Cholesterol 40 mg; Sodium 55 mg
