Copycat Brownies

This recipe is a copy cat version of the surprisingly good "No Pudge" box mix we've been using at our house whenever the girls and I need a chocolate fix. We didn't have any in the house last night, so I tried this recipe that I found on the Net some time back, posted on my fridge and never bothered to try.

Not only are these brownies nearly as easy to make as the "No Pudge"--you just have to measure a few things more--they are less expensive than the boxed stuff.  And they're even better--the texture is just wonderful.

These cake-like brownies are great plain but even better dressed up with vanilla frozen yogurt and a little chocolate sauce!

(Almost)Guilt Free Brownies ("No Pudge" Clone)

1 cup sugar
3/4 cup flour
1/2 cup cocoa (that's unsweetened, not a mix!)
2 tsp cornstarch
1/2 tsp salt
1/2 tsp baking soda
2 egg whites (I use powdered + water). Omit the egg whites if you want brownies that are fudgelike)
1/2 cup plain non-fat yogurt (increase to 2/3 cup if you omit the egg whites)
1 tsp vanilla (you can omit this if you use vanilla yogurt, but I don't keep this on hand)

Combine the dry ingredients and blend.
Add the egg whites (if using),the yogurt and the vanilla.
Stir to blend. This is a thick batter.

Spray an 8x8 baking pan (you can use a brownie sized pan, it will change the texture and baking time)
Add the batter, smoothing with a spoon.

Bake for 30-35 minutes at 350 degrees F.

These can be very, VERY messy to cut, and you're supposed to let them cool first.
But usually, we don't

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