Yield: 12 servings
|1 cup||Powdered sugar|
|¼ cup||+ 1/2 T unsweetened cocoa powder|
|¾ teaspoon||Baking powder|
|1½ ounce||Semisweet chocolate --|
|2 tablespoons||Light corn syrup|
|½ cup||Brown sugar|
|2 teaspoons||Vanilla extract|
|2 larges||Egg whites|
Preheat oven to 350~. Line 8-inch-square baking pan with foil, overlapping at two ends by 1½ inches. Spray foil with non-stick spray. Sift together flour, powdered sugar, cocoa powder and baking powder; set aside. Combine chocolate and margarine in saucepan over lowest heat, stirring frequently, until just melted and smooth.
Remove from heat and stir in brown sugar, corn syrup, water and vanilla until well blended. Beat egg whites into chocolate mixture using a wooden spoon. Gently stir dry ingredients into chocolate mixture just until well blended and smooth. Pour batter into pan, spreading evenly to edges. Bake on middle oven rack for 24 to 28 minutes, until center top is almost firm. Cool pan on rack for 15 minutes. Using overhanging foil as handles, lift brownie slab from pan to cooling rack. Cool completely. Peel off foil and cut into 12 equal bars.
Per serving: 167 calories; 4.3g fat (23% of calories) Master Cook II per serving: Calories 159⅕; fat 4.2g; (22.9% of calories); cholesterol 0mg; carbohydrate 29.9g; dietary fiber 0.8g; protein 2.2g; sodium 73mg.
Typed for you by Marjorie Scofield 5/18/95 From a collection of clippings from magazines, newspapers, ads, and little pieces of paper with recipes jotted down, that I have collected for the last 30 years.
Recipe By : from 100% Pleasure!, Rodale Cookbooks From: Marjorie Scofield Date: 05-21-95 (160) Fido: Recipes