| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Exchange, Desserts, Chocolate, Nw | 10 | Servings | |
INGREDIENTS
| 2 1/2 | tb | Margarine; softened |
| 1/3 | c | Sugar |
| 1/4 | c | Unsweetened cocoa powder |
| 1 | Egg | |
| 1/2 | c | Less 1 t unbleached flour sifted |
| 1 1/2 | tb | Walnuts; chopped |
INSTRUCTIONS
NORMA WRENN Preheat oven to 350 degrees. Lightly coat a 3-1/2 x 7 1/2 inch loaf pan with non-stick cooking spray. With an electric mixer, cream the margarine and sugar in a 1-quart bowl. Stir in the cocoa powder, then add the egg and blend on low for 30 seconds, scrape sides, and continue blending for 30 seconds more. Sift in the flour, and stir until well incorporated. Stir in the nuts. Spread the batter evenly into the prepared pan. Bake for 18 minutes or until a cake tester comes out slightly moist. Cool, then cut into 10 squares. Yield: 10 1-1/2-inch brownies Each piece has approximately 91 calories, 1.9 g. protein, 4.5 g. total fat (3.2 g. unsaturated fat, 1 g. saturated fat), 12 g. carbohydrates, 20.8 mg. cholesterol, 0.8 g. fiber, 40.8 mg. sodium, 8.4 mg. calcium. Exchanges per serving: 1 fat; 1/2 starch. Source: The Nutri/system Flavor Set-Point Weight-Loss Cookbook Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 3, 1998
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