Easy fudge brownies

Yield: 1 9x13 pan

Measure Ingredient
1½ cup Granulated sugar
⅓ cup Tub-style margarine
¼ cup Buttermilk
¾ cup Cocoa; Dutch processed or European-Style
2 \N Eggs
2 teaspoons Vanilla
1¼ cup All purpose flour
¼ teaspoon Baking soda

Preheat oven to 350F degrees. Coat a 9"x13" baking dish with nonstick cooking spray and set aside.

In a medium saucepan, combine the sugar, margarine and buttermilk. Cook and stir over medium heat, bringing the mixture just to the boiling point.

Remove from the heat. Stir in the cocoa until the mixture is smooth.

Stir in the eggs, one at a time, followed by the vanilla. Add the flour and baking soda. Mix just until combined.

Spoon the batter into the prepared baking dish. Bake eighteen to twenty minutes, or until the brownies are set and still seem slightly sticky.

Remove from the oven and cool in the pan before cutting. Makes twenty-four brownies.

Per brownie:

Calories: 107 (6% protein, 68% carbohydrate, 26% fat) Protein: 2 grams

Total fat: 3 grams

Saturated fat: 1 gram

Cholesterol: 18 mg

Sodium: 54 mg

Carbohydrate: 19 grams

Fiber: 0

Exchanges: 1 starch, ½ fat

Source: Prevention's The Healthy Cook edited by Matthew Hoffman and David Joachim

As published in the Oregonian FoodDay; typos by Dorothy Flatman 1998 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 07, 98

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