Ingredients
4 tablespoons (½ stick) unsalted butter
1 cup bittersweet chocolate chips
3 tablespoons unsweetened cocoa powder
½ cup granulated sugar, or a sugar alternative
2 large egg whites
3 tablespoons nonfat milk
2 teaspoons pure vanilla extract
¾ cup all-purpose flour, or white whole wheat flour
¼ teaspoon baking soda
1 teaspoon espresso powder
¼ teaspoon kosher salt
For the topping:
¼ cup mini chocolate chips
2 tablespoons toffee bits
Preheat the oven to 350 degrees. Line two 9- by 13-inch rimmed quarter sheet pans with parchment. Spray lightly with cooking spray.
In a large microwave-safe mixing bowl, add the butter and 1 cup of chocolate chips. Microwave for 30 seconds and then stir with a rubber spatula. Return to the microwave for 15 seconds and then stir until the mixture is completely melted and smooth.
With a large rubber spatula, stir in the cocoa and sugar; the mixture will be thick and grainy. Stir in the egg whites, milk and vanilla extract; stir just until smooth.
In a medium mixing bowl, whisk together the flour, baking soda, espresso powder and salt. Gradually stir into the butter/chocolate mixture until smooth.
Divide the batter between the two sheet pans. Take your time and smooth the batter into the corners, evenly spreading it around the pan. Use a small offset spatula for ease. Top each pan with mini chocolate chips (2 tablespoons on each) and toffee bits (1 tablespoon on each).
Bake for 15 minutes or until glossy but still moist. Do not let the edges burn. The brownies should be slightly soft while hot. Remove from the oven and immediately use a pizza cutter to cut 12 squares. Let the brownies cool completely in the pan. They will harden as they cool. Remove from the pan onto a flat surface. Set the pieces on a tray lined with parchment paper to firm up.
Makes about 24 squares.
Source: Lorraine Fina Stevenski at lorrainestevenski@gmail.com.