Imprinted Chocolate Bar | Info

While there is some debate over the health benefits of chocolate, one thing is clear: dark chocolate has more antioxidants than milk chocolate or white chocolate. So be sure to use dark chocolate (at least 55% cacao) in this chocolate brownie recipe.

Be sure to check out these other dark chocolate recipes, too:

• Lindt Chocolate Chip Cookies
• Magic Cookie Bars
• Chocolate Brownies with Peppermint
• Flourless Chocolate Cake
• Dark Chocolate Cookies
• Chocolate Chip Shortbread Cookies

I use Zsweet, an all-natural sugar substitute made from erythritol to lighten the calorie load of these brownies. If you can't find Zsweet, feel free to use sugar or another sugar substitute.

Dark Chocolate Brownies

• 3/4 cup butter
• 7 oz dark chocolate chips
• 3 oz. unsweetened chocolate, chopped
• 1 cup sugar
• 1/2 cup Zsweet (or sugar or another sugar substitute)
• 1 tsp. vanilla extract
• 2 large eggs
• 2 egg whites
• 1 cup whole wheat pastry flour
• 1 cup dry roasted, salted almonds, chopped

Preheat oven to 325. Spray a 9 x 13 pan with nonstick cooking spray. Heat butter in a 3-quart saucepan over low heat. Stir in chocolate chips and unsweetened chocolate until smooth. Remove from heat. Add sugar, Zsweet, and vanilla, stirring until well blended. Whisk in eggs, one at a time. Add egg whites. Fold in flour and nuts. Pour into prepared pan. Bake 30 minutes.

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