Yield: 16 Servings
|1 teaspoon||Instant espresso-coffee powder|
|¾ cup||All-purpose flour|
|½ cup||Unsweetened cocoa|
|½ teaspoon||Baking powder|
|3 tablespoons||Margarine or butter|
|¼ cup||Dark corn syrup|
|1 teaspoon||Vanilla extract|
|2 larges||Egg whites|
1. Preheat oven to 350 degrees F. Spray 8" by 8" metal baking pan with nonstick cooking spray. In cup, dissolve espresso powder in 1 teaspoon hot water; set aside.
2. In large bowl, with wire whisk, mix flour, cocoa, baking powder, and salt.
3. In 2-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat. With same whisk, mix in sugar, corn syrup, vanilla extract, egg whites, and espresso mixture until blended. With wooden spoon, stir sugar mixture into flour mixture just until blended (do not overmix).
4. Pour batter into pan. Bake brownies 18 to 22 minutes, until toothpick inserted in center of pan comes out almost clean. Cool brownies in pan on wire rack at least 1 hour. When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 pieces. If brownies are difficult to cut, use knife dipped in hot water and dried.
Each brownie: About 100 calories, 2 g protein, 19 g carbohydrate, 2 g total fat (0 g saturated), 0 mg cholesterol, 85 mg sodium.
Copyright © 1996 The Hearst Corporation; all rights reserved >collected by Pat Hanneman (kitpath) Notes: Delicious, moist, and low-fat -- a slim 100 calories and 2 grams of fat each, compared to a regular fudge brownie with 190 calories and 11 fat grams (3 grams saturated). Serve with ice-cold skim milk for a luscious treat. | Work Time: 15 minutes plus cooling | Total Time: 33 to 37 minutes Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts recipe archive Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 26, 1998