| 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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