These brownies started with our HTBW originals. First we made these healthier by cutting out over half of the butter. To keep their fudgy quality, we added in a little canola oil. Then we reduced both eggs and sugar by half. But we still needed the richness and liquid that they were giving us. So we switched from unsweetened chocolate to a combination of semisweet and cocoa powder. We reduced some flour, and added coffee and more vanilla extract for rich flavor. We were still missing the texture that the eggs had given us, so we added in a little baking soda to get a better rise. Lastly, we switched from a lined and buttered baking pan to a silicon baking pan that didn't require any extra butter or spray. We came up with something that is still rich and fudgy with a gorgeous crackle top, but we feel much better about eating these!