Brownies and Zumba 101

My Zumba class starts tomorrow night. Since I haven't been able to walk to school this last week, I decided to order some Zumba DVDs. I started them two nights ago. Whew! It really is a workout. I also think I'm fortunate to start early this way because I found the dance steps rather complicated. I had no problems with the hip movements, but my feet simply haven't wanted to do what I was telling them to do. I see a marked improvement over the last couple of days, but I'm certain to be one of the worst there. Funny after all these years, I'm only now discovering that I have two left feet. However, it is fun, and that's what a person needs to stick to an exercise, fun.

Yesterday, I had family here and after they left, I decided I needed to try this brownie recipe I found on page 202-203 in the October 2010 issue of Cooking Light. It's a really fudgy brownie and the fat content and calories are reduced. The pieces are fairly small, but you know, every once in a while, you need that sugar fix, and better yet if it's chocolate. You wouldn't want to gobble these all up, that's for sure. And to pretty much guarantee that I don't, I've wrapped them individually and thrown them into the freezer. I think these will be one of those treats, like Snickers bar, that are even better frozen.

Fudgy Brownies

Ingredients
2.5 ounces all-purpose flour (1 cup).
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1/3 cup butter
2 ounces dark chocolate, chopped (I used Hershey's dark chocolate chips)
1 cup granulated sugar
1/4 cup 1% low-fat milk (I used skim, so it probably wasn't quite as rich)
1 teaspoon vanilla extract
2 large egg yolks
1 large egg
Cooking spray

Preparation

1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl; stir with whisk.
3. Place Butter and chocolate in a medium microwave-safe bowl, and microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth, and set aside. Cool slightly. Add 1 cup sugar, milk, 1 teaspoon vanilla extract, egg yolks and egg; stir with a whisk to combine. Add butter mixture to flour mixture, stirring just until combined. Pour batter into an 8-inch square metal baking pan coated with cooking spray (I don't have a 8-inch pan of any sort. I poured it into a 6x10 glass pan, and it seemed to work just fine). Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean. Yield: 16 squares (serving size: 1 square)

One serving contain 147 calories; 6.1 grams of fat; and 1.3 grams fiber. It works out to be 3 points for weight watchers.