Cutting weight + craving chocolate = ??

This recipe makes 12 really good brownies, only 130 calories each.  They're full of chocolate flavor, not dry, chewy and utterly yummy.  This comes from Cook's Illustrated which is hands-down the best recipe and "learn how to cook" site on the internet.

To keep the texture and flavor just right, use a combination of semisweet chocolate and cocoa powder instead of unsweetened chocolate  (which is higher in fat and must be used in combination with more sugar and butter). A little espresso powder accentuates the chocolate flavor. And it uses just 2 tablespoons butter, instead of the usual 8 to 12 tablespoons, along with 1 tablespoon warm water added to the batter to help bloom the cocoa flavor and keep these low-fat brownies moist.

1/2 cup all purpose flour
1/2teaspoon baking powder
2tablespoons Dutch-processedd cocoa powder
1tablespoon warm water
1tablespoon vanilla extract
3/8teaspoon instant espresso powder
2tablespoons unsalted butter
3ounces semisweet chocolate , chopped fine (DO NOT USE BAKING CHIPS)
1/2cup sugar (3 1/2 ounces)
1/8teaspoon salt
1 large egg , lightly beaten
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line an 8-inch square metal baking pan with parchment paper, or foil lightly coated with vegetable oil spray.

2. Whisk the flour and baking powder together in a small bowl; set aside. In a separate bowl, whisk the cocoa, water, vanilla, and espresso powder together; set aside. Microwave the butter and chocolate together in a medium microwave-safe bowl on 50 percent power until melted, about 1 minute; whisk until the mixture is smooth. Whisk in the sugar and salt until completely incorporated. Whisk in the cocoa mixture, then whisk in the egg. Stir in the flour mixture until just incorporated (do not overmix).

3. Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 20 to 25 minutes, rotating the pan halfway through baking (do not overbake). Cool completely on a wire rack, about 1 hour, lift the brownies out of the pan by grasping onto the parchment paper, and cut into 12 brownies.