Brownie Buzz

While crusing food blogs I came across a little jem called Brownie or Die. This is one hardcore brownie-lovin' woman. I raised an eyebrow at her claims of a low-fat brownie that actually tastes better than shoe leather. Her Butterless Buzz Brownies, despite claims of being low fat, certainly did look better than shoe leather.

I bit my lip and spent the afternoon (okay about half an hour) baking them with Miss Baker.

They smelled good, they looked good, they tasted... well pretty darn good. I decided to give them the over night test. They got denser overnight, and were quite chewy and moist dispite the lack of butter. Made with dark chocolate, and a fair bit of coffee they're more a grown-up brownie than most, and they pack quite a punch. Pa Baker, a died in the wool coffee addict admitted he got a good buzz from them when he knocked off four brownies at once at work yesterday.

Lets just say they were good enough that they didn't live to see 48 hours old.

Butterless Buzz Brownies

3/4 c. all-purpose flour

1 1/2 tbl. coffee grounds

1/4 tsp. salt

1/4 tsp. baking soda

6 oz. bittersweet chocolate chips

2 tsp. olive oil

1/2 c. packed light brown sugar

1/4 c. sugar

2 tbl. light corn syrup

1 tbl. brewed coffee

2 tsp. vanilla

2 large egg whites

Preheat oven to 350 F. Grease an 8 x 8-inch pan. Whisk together first four ingredients.
In a medium-sized saucepan over very low heat, combine 4 oz. chocolate chips and olive oil. Stir constantly until melted. Remove from heat.
Stir into chocolate mixture until well combined the brown sugar, sugar, corn syrup, coffee, and vanilla. Add egg whites and stir until the mixture is smooth, not grainy. Fold in remaining chocolate chips.
Scrape batter into prepared pan and spread to edges. Batter will be sticky. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean if a little fudgy at the bottom. Let cool. Consume and be caffeinated.