INGREDIENTS

INSTRUCTIONS

ADDITIONS
PREHEAT oven to 350F. Spray bottom of a 8- or 9-inch square pan.
1) In a bowl, combine ingredients. Beat by hand 50 strokes. Batter
will be grainy and slightly shiny. Pour into prepared pan.
2) Bake 26 to 30 minutes, or until center is done (brownie may still
stick slightly to a toothpick). Do not over bake. The brownies
continue to bake as the cool. The longer they cook, the tougher they
get. Don't let them "shine."
3) Let cool. Cut into 9 servings: each 144 cals, 2 g fat (13% cff).
~-est by MasterCook
VARIATION: Bob's Brownies: While brownies are still warm, spread 3
tablespoons raspberry "just fruit" preserves (or raspberry - blueberry
preserves). Top with thinly sliced toasted almonds (skin still on).
Let cool. Dust with confectioner's sugar. Serve with frozen French
vanilla yogurt and mint leaves.
PACKAGE DIRECTIONS: combine with 1/4-cup vegetable oil, 2 tablespoons
water (or double that for brownie-cakes) and 1 large (50g) egg. Bake
22 to 26 minutes. Serves 9, each 190 cals, 7.8 g fat (37% cff). --est
by Mfg.
NOTES : * Did you know that you can substitute plain applesauce for
the oil in many recipes? You can! Try it next time you make a
packaged cake or brownie mix. If you prefer your brownies to be cake
like, add the applesauce straight from the jar. If you prefer them
chewy, drain the applesauce for 4 or more hours  (in the
refrigerator). The applesauce will lose about 33% of its bulk. I use
buttermilk to replace some of the fat. (I'm told that lowfat yogurt
is also good)  The recipe uses one egg. If it used more than one, I
would replace the extra(s) with egg white or egg substitute. Notice,
too, that we increase the baking time.
Recipe by: Betty Crocker's Smart Size Pouch / Adapted
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr
05, 1999, converted by MM_Buster v2.0l.

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