Yield: 24 Servings
|8 ounces||Whole Chocolate Graham Crackers; (About 16)|
|2 tablespoons||Unsweetened Cocoa Powder|
|1 large||Egg White|
|⅓ cup||Brown Sugar; Lightly Packed|
|⅓ cup||Granulated sugar|
|2 teaspoons||Instant Coffee Granules|
|2 teaspoons||Vanilla Extract|
|⅔ cup||Pitted Dates; Chopped|
|¼ cup||Chocolate Chips|
Pre-heat oven to 300-F degrees. Spray a low-fat, non-stick cooking oil onto an 8½ x 11-inch baking dish. Mash graham crackers into crumbs in a food processor or blender and prepare 2 cups of crumbs. Transfer to a small bowl and add cocoa and salt, mix well and set aside.
In a large mixing bowl, combine eggs, egg white and both sugars. Beat with a mixer at high speed until thickened, about 2-minutes. Blend in coffee and vanilla. Gently fold in dates, chocolate chips and reserved cracker crumb mixture. Pour batter into prepared baking dish, shake gently to spread evenly.
Bake brownies for 25 to 30-minutes, or until the top springs back when gently touched. Let cool completely in the pan or on a wire rack before cutting to serve. Store in an airtight container for up to 3-days or freeze for up to 3-months. Happy Cooking from The Cook & Kitchen Staff at
Posted to JEWISH-FOOD digest Volume 98 #026 by jchavelh@... on Jan 15, 1998