| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Dutch | Cookies, Desserts, Eat-lf mail, Low fat | 16 | Servings |
INGREDIENTS
| 1 | ts | Instant espresso coffee granules |
| 1 | ts | Hot water |
| 1 1/4 | c | Sugar |
| 5 | tb | Butter or margarine; melted |
| 1 | ts | Vanilla extract |
| 2 | Egg whites; lightly beaten | |
| 1 | Egg; lightly beaten | |
| 1 | c | All-purpose flour |
| 1/2 | c | Dutch process cocoa |
| 1/4 | ts | Salt |
| 1/4 | ts | Baking powder |
| Vegetable cooking spray |
INSTRUCTIONS
Combine coffee granules and hot water in a large bowl; stir well. Add sugar, butter, vanilla, egg whites, and egg; stir with a wire whisk until well-blended. Combine flour, cocoa, salt, and baking powder; stir well. Add flour mixture to coffee mixture, and stir until well-blended. Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 25 minutes; let cool in pan. Yield: 16 brownies (serving size: 1 brownie). >From Chocolate and the Art of Low-Fat Desserts, this recipe was suggested by Alice Medrich's brother, Michael, for a boy who had just had a liver transplant and couldn't tolerate fat. NOTES : Cal 132.8, Fat 4.3g, Carb 23.1g, Fib 0.9g, Pro 2.2g, Sod 86mg, CFF 27.5%. Recipe by: Cooking Light, June 1995, page 91 Posted to Digest eat-lf.v097.n235 by Reggie Dwork <reggie@reggie.com> on Sep 17, 1997
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