Nonstick cooking spray
8 ounces bittersweet chocolate, coarsely chopped
2 tablespoons unsalted butter
1 cup whole-grain pastry flour or whole-wheat flour
1/4 cup unsweetened natural cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
4 large eggs
1 cup packed light brown sugar
1/2 cup plain low-fat yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
3/4 cup chopped walnuts, optional

Preheat the oven to 350°F. Coat a 9x13-inch baking pan with cooking spray.

Melt the chocolate and butter in a double boiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally.

In a medium bowl, whisk together the flour, cocoa, salt, and baking soda.

In a large bowl, whisk together the eggs and sugar until smooth. Add the yogurt, oil, and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the dry ingredients to the wet ingredients, mixing just enough to moisten.

Transfer the mixture to the prepared pan and sprinkle with nuts, if desired. Bake until a wooden toothpick inserted into the center comes out with a few moist crumbs, 20 to 25 minutes. Allow to cool completely in the pan on a wire rack before cutting into 24 pieces.

Makes 24 servings
Serving size 1 piece

Per Serving Calories 150; Total Fat 8 g (Sat Fat 3 g, Mono Fat 2 g, Poly Fat 0.8 g); Protein 3 g; Carb 18 g; Fiber 1.5 g; Cholesterol 40 mg; Sodium 55 mg

Copyright 2011 Ellie Krieger All rights reserved