| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cooking liv, Desserts |
20 |
Servings |
INGREDIENTS
| 4 |
oz |
Fat-free cream cheese |
| 1/3 |
c |
Sugar |
| 1 |
|
Egg white |
| 4 |
ts |
All-purpose flour |
| 1/2 |
ts |
Coconut extract |
| 3/4 |
c |
Flaked coconut |
| 1/4 |
c |
Whole-wheat flour |
| 1/2 |
c |
All-purpose flour |
| 1 |
c |
Sugar |
| 1/2 |
c |
Unsweetened cocoa powder |
| 1/2 |
ts |
Baking powder |
| 4 |
|
Egg whites |
| 1 |
|
(2 1/2-oz) jar baby-food prunes |
| 1/3 |
c |
Buttermilk |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Mini chocolate chips |
| 1/4 |
c |
Toasted chopped almonds |
| 1 |
tb |
Mini chocolate chips; melted |
INSTRUCTIONS
MACAROON TOPPING
BROWNIES
CHOCOLATE DRIZZLE
Preheat the oven to 350 degrees F. Lightly coat an 8x8-inch baking pan with
nonstick vegetable-oil spray.
To make the macaroon topping: Mix the cream cheese, sugar, egg white,
flour, and coconut extract until smooth. Stir in the flaked coconut. Set
aside.
To make the brownies: In a large bowl, combine the whole-wheat flour,
all-purpose flour, sugar, cocoa powder, and baking powder.
In a medium bowl, beat the egg whites until foamy; add the baby-food
prunes, buttermilk, and vanilla. Add the egg white mixture to the flour
mixture and mix until blended. Stir in the chocolate chips and almonds.
Spread the batter in the prepared baking pan.
Spread the macaroon topping over the brownie batter. Bake 25 to 30 minutes.
Let cool, in the pan, on a wire rack. Drizzle with the melted chocolate
chips. (Decorative tip: Swirl a toothpick through the melted chips after
drizzling them on the brownies.)
Yield:20 brownie
Recipe By : COOKING LIVE SHOW #CL8739
Posted to MC-Recipe Digest V1 #250
Date: Fri, 18 Oct 1996 14:58:57 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
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