Lowfat Brownies

This is a recipe from America's Test Kitchen. I have made it twice now and it produces delicious, moist, fudgy brownies every time. Makes 16 servings.

¾ cup all purpose flour
½ tsp baking powder
¼ tsp salt
1/3 cup dutch process cocoa
2 oz bittersweet chocolate
2 tbs butter
2 tbs lowfat (or fat free) sour cream
1 cup sugar
2 tsp vanilla extract
1 whole egg plus 1 egg white
1 tbs chocolate syrup

• Preheat oven to 350 degrees F. Melt bittersweet chocolate and butter together using a double boiler or microwave (takes about 1 minute in my microwave). Prepare 8 inch cake pan by lining with foil, spray foil with cooking spray (or spray pan and then flour pan).
• Mix first 4 ingredients together. Lightly whisk eggs with sour cream, vanilla, chocolate syrup and melted chocolate/butter mixture. Stir in sugar, then add to dry ingredients. Stir until smooth. Pour into prepared cake pan. Batter will be thick and you will need to spread it out evenly in the pan with a spatula or spoon.
• Bake @ 350 for 20-22 min – you want a few moist crumbs on a toothpick inserted in the center. Let cool in the pan (about 1 hour). This will help keep the brownies moist. However, if you just can't help yourself and you have to eat them warm, go ahead. Just cover the remaining ones with plastic wrap or in small container as soon as they are reasonably cool. The brownies will be about 110 calories each if you cut 16 of them. This is only about half (or less) the calories in a regular brownie recipe.