Michael's fudge brownies

16 Servings

Ingredients

Quantity Ingredient
1 teaspoon Instant espresso coffee granules
1 teaspoon Hot water
1¼ cup Sugar
5 tablespoons Butter or margarine; melted
1 teaspoon Vanilla extract
2 Egg whites; lightly beaten
1 Egg; lightly beaten
1 cup All-purpose flour
½ cup Dutch process cocoa
¼ teaspoon Salt
¼ teaspoon Baking powder
Vegetable cooking spray

Directions

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 132⅘, Fat 4.3g, Carb 23.1g, Fib 0.9g, Pro 2.2g, Sod 86mg, CFF 27½%.

Recipe by: Cooking Light, June 1995, page 91 Posted to Digest eat-lf.v097.n235 by Reggie Dwork <reggie@...> on Sep 17, 1997

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