Low Fat Fudge Brownies

I love finding recipes that taste great and are low fat.  I found this recipe at Obsessed with Baking.  I made a few minor changes to the recipe.  I used semi-sweet chocolate instead of bittersweet, reduced the vanilla to 1 tsp (since that is all I had) and I used one egg white.  This is originally a Cook's Illustrated recipe.  So far I have had good results with Cook's Illustrated recipes so I was eager to give this recipe a try.  At first I didn't like this brownie very much.  I don't like coffee and I could taste the coffee.  I took these over to my parents.  My mom really liked them.  The next day I couldn't believe how good these brownies tasted.  I find some chocolate baked goods really do taste better the next day.  I was so sad I only had 4 brownies left.

Low-Fat Fudge Brownies
Adapted from Obsessed with Baking
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3/4 cup all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt
2 oz semi-sweet chocolate, chopped (I used 1/3 cup semi-sweet chocolate chips)
2 tbsp unsalted butter, cut into small cubes
2 tbsp low fat sour cream
1 tbsp chocolate syrup (I used Nesquik 1/3 less sugar)
1 tsp vanilla powder
1 egg
1 egg white
1 cup sugar
1/2 tsp instant coffee (optional)

Preheat the oven to 350F and put the rack in the middle.

Line a square baking pan with foil.  The foil should come up the sides so that you will be able to pull the brownies out when they are done.  Spray the foil with oil and brush all over.

Whisk dry ingredients together.

In a double boiler, melt the butter and chocolate together until smooth.

Whisk in sour cream, egg, egg white, chocolate syrup and sugar until combined.  Remove from the double boiler.  Fold in the dry ingredients.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean with some crumbs sticking to the toothpick.

Remove from pan by lifting the foil and let cool completely on a wire rack.