| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Brownies |
15 |
servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 2/3 |
c |
Unsweetened cocoa powder |
| 1 |
lg |
Egg |
| 3 |
lg |
Egg whites |
| 1 |
ts |
Instant coffee; dissolved in |
| 1 |
ts |
Hot water |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Drained unsweetened applesauce |
| 1 3/4 |
c |
Sugar |
| 4 |
oz |
Miniature chocolate chips; preferably semisweet chocolate |
INSTRUCTIONS
Tip: Drain applesauce in a sieve lined with a paper coffee filter; or
use a yogurt drainer. Do not substitute egg replacer or self-rising
flour.
1. Preheat oven to 350F degrees. In a medium bowl, shisk together
flour and cocoa. Set aside.
2. In a large mixing bowl, whisk egg and egg whites until combined.
Add dissolved coffee, vanilla and applesauce, and stir until
combined. Add sugar and stir until dissolved. Fold in flour mixture
and chocolate chips until dry ingredients are just moistened.
3. Pour batter into a lightly sprayed 8x13 inch pan and bake for 30
minutes. Cool on a rack and cut into 2x2-inch squares. About 15
servings.
Recipe by: Prevention Magazine (Rodall Press) 1998
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb
09, 1999, converted by MM_Buster v2.0l.
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