Yield: 36 Pieces
|¾ cup||HERSHEY'S Cocoa|
|½ teaspoon||Baking soda|
|⅔ cup||Lower fat margarine (40% oil) melted & divided|
|½ cup||Boiling water|
|3 \N||Egg whites|
|1 teaspoon||Vanilla extract|
|1⅓ cup||All-purpose flour|
|1 cup||50% Reduced Fat Chips (HERSHEY'S Semi-Sweet)|
Heat oven to 350 F. Spray 13x9-inch baking pan with vegetable oil spray.
In large bowl, stir together cocoa and baking soda; stir in ⅓ cup melted margarine. Add boiling water; stir until mixture thickens. Stir in sugar, egg whites, vanilla and remaining ⅓ cup melted margarine; stir until smooth. Add flour and salt; blend completely. Stir in baking chips; pour into prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. 36 brownies.
Nutrition Facts Serv size: 1 piece (31g), Servings: 36, Amount Per Serving: Calories 100, Fat Cal. 25, Total Fat 3g (5%DV), Sat.Fat 1.5g (8% DV), Cholest. 0mg (0%DV), Sodium 55mg (2% DV), Total carb. 19g (6% DV), Dietary Fiber less than 1g (4% DV), Sugars 14g, Protein 1g, Vitamin A (2% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.
Contains 1 g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 2½ g of available total fat per serving vs. 5 g in the HERSHEY'S ULTIMATE CHOCOLATE BROWNIES recipe.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format by Karen Mintzias File