Yield: 16 Servings
Measure | Ingredient |
---|---|
1 teaspoon | Instant espresso coffee granules |
1 teaspoon | Hot water |
1¼ cup | Sugar |
5 tablespoons | Butter or margarine; melted |
1 teaspoon | Vanilla extract |
2 \N | Egg whites; lightly beaten |
1 \N | Egg; lightly beaten |
1 cup | All-purpose flour |
½ cup | Dutch process cocoa |
¼ teaspoon | Salt |
¼ teaspoon | Baking powder |
\N \N | Vegetable cooking spray |
Combine coffee granules and hot water in a large bowl; stir well. Add sugar, butter, vanilla, egg whites, and egg; stir with a wire whisk until well-blended.
Combine flour, cocoa, salt, and baking powder; stir well. Add flour mixture to coffee mixture, and stir until well-blended. Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 25 minutes; let cool in pan. Yield: 16 brownies (serving size: 1 brownie).
>From Chocolate and the Art of Low-Fat Desserts, this recipe was suggested by Alice Medrich's brother, Michael, for a boy who had just had a liver transplant and couldn't tolerate fat.
NOTES : Cal 132⅘, Fat 4.3g, Carb 23.1g, Fib 0.9g, Pro 2.2g, Sod 86mg, CFF 27½%.
Recipe by: Cooking Light, June 1995, page 91 Posted to Digest eat-lf.v097.n235 by Reggie Dwork <reggie@...> on Sep 17, 1997