Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sugar |
| 1 cup | All purpose flour |
| ¾ cup | Unsweetened cocoa powder |
| 1 teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| ¾ cup | Vegetable oil |
| 4 \N | Egg whites; beaten to blend |
| 2 teaspoons | Vanilla |
| ⅔ cup | Chopped walnuts |
Preheat oven to 350F. Grease 8-inch square pan with 2-inch-high sides.
Combine first 5 ingredients in large bowl. Add oil, egg whites and vanilla and blend. Stir in walnuts. Transfer to prepared pan. Bake until brownies are slightly puffed in center and edges are beginning to brown, about 30 minutes. Cover hot brownies in pan with foil and chill overnight. Cut brownies into 16 2-inch squares. (Can be prepared 3 days ahead. Store in airtight container.)
Makes 16.
Bon Appetit April 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.