Fudgy Chocolate Brownies

This time of year is great to make special desserts for someone you love.  These fudgy brownies are great with a scoop of vanilla ice cream or a little whip cream on top.

This recipe is from Martha Stewart's Baking Book.  I reduced the saturated fat in this recipe and added some good fat by using canola oil and almonds.  I increased the fiber by adding whole wheat pastry flour and almonds.

Fudgy Chocolate Brownies:
Pre-Heat Oven:  350 degrees
Serves:  12

1/4 cup canola oil
1/4 cup butter
8 ounces bitter sweet chocolate, coarsely chopped
1 1/2 cups organic cane sugar
4 large eggs
1 teaspoon vanilla extract
3/4 cup whole wheat pastry flour or all purpose flour
1/2 teaspoon salt
1 cup toasted chopped almonds

In a medium bowl, cream the canola oil, butter and sugar together with a spoon or electric mixer.  Add the 4 eggs to the creamed sugar and beat continually. Melt chocolate in a microwaveable bowl for 45 seconds and stir.  Microwave the chocolate again in 45 second periods until melted. Add the melted chocolate to the batter.  Add the pastry flour, salt and vanilla and beat on medium until all the ingredients are incorporated.  Toast the almonds on a cookie sheet in a 350 degree oven for 10 minutes or until golden brown and then cool on a wire rack.  Chop the almonds and add to the brownie batter.  Prepare a 8 inch square pan with cooking spray and a piece of parchment paper fitted to the pan.  Pour the brownie batter into the pan and bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.  Cool on a wire rack.  Cut into 12 equal pieces and serve warm.