| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Canola oil or prune puree |
| 2 | tb | Evaporated skim milk (approx.) |
| 1 | c | Fruitsource (or equivalent other sweetener |
| 1 | Egg, or Egg Replacer = to 1 egg | |
| 1 | ts | Vanilla |
| 1/2 | c | Barley flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Sea salt |
| 3 | tb | Cocoa or carob powder |
| Cocoa Frosting | ||
| 1/4 | c | Nonfat dry milk (not instant) |
| 1/4 | c | Water |
| 1/4 | c | Sifted cocoa or carob powder |
| 1/4 | c | Honey |
| 1/4 | ts | Instant coffee granules |
| 1 1/2 | ts | Vanilla |
INSTRUCTIONS
Combine oil and milk in medium bowl. Add Fruitsource and blend well with mixer. Beat in Egg Replacer and vanilla. Sift flour into a small bowl. Sift again together with remaining dry ingredients. Fold into chocolate mixture, stirring as little as possible until blended. Pour into greased square pan and bake at 350 degrees about 20 minutes. Cool and then frost. COCOA FROSTING: In medium saucepan, mix nonfat milk powder in water. Place over medium heat and stir in cocoa and honey. Cook and stir about 15 minutes until thickened. Towards the end of the cooking time, add coffee granules. Remove from heat and stir in vanilla. Let cool 5-10 minutes then frost brownies. Frosting will continue to thicken as it cools. NOTE: Recipe makes enough to frost 12 cupcakes or one 9" cake layer. May also be used as a sauce or topping: Decrease cooking time to 3 minutes and serve while still hot or warm. Posted to Digest eat-lf.v096.n181 From: Gretchen Gregory <livrite@aa.net> Date: Mon, 7 Oct 1996 23:21:36 -0700
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