| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dutch | Brownies, Typed | 1 | 9×13 pan |
INGREDIENTS
| 1 1/2 | c | Granulated sugar |
| 1/3 | c | Tub-style margarine |
| 1/4 | c | Buttermilk |
| 3/4 | c | Cocoa; Dutch processed or European-Style |
| 2 | Eggs | |
| 2 | ts | Vanilla |
| 1 1/4 | c | All purpose flour |
| 1/4 | ts | Baking soda |
INSTRUCTIONS
Preheat oven to 350F degrees. Coat a 9"x13" baking dish with nonstick cooking spray and set aside. In a medium saucepan, combine the sugar, margarine and buttermilk. Cook and stir over medium heat, bringing the mixture just to the boiling point. Remove from the heat. Stir in the cocoa until the mixture is smooth. Stir in the eggs, one at a time, followed by the vanilla. Add the flour and baking soda. Mix just until combined. Spoon the batter into the prepared baking dish. Bake eighteen to twenty minutes, or until the brownies are set and still seem slightly sticky. Remove from the oven and cool in the pan before cutting. Makes twenty-four brownies. Per brownie: Calories: 107 (6% protein, 68% carbohydrate, 26% fat) Protein: 2 grams Total fat: 3 grams Saturated fat: 1 gram Cholesterol: 18 mg Sodium: 54 mg Carbohydrate: 19 grams Fiber: 0 Exchanges: 1 starch, 1/2 fat Source: Prevention's The Healthy Cook edited by Matthew Hoffman and David Joachim As published in the Oregonian FoodDay; typos by Dorothy Flatman 1998 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 07, 98
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