Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ww Low-cal
Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Joyce Burton, PDPP83A
3 oz Semisweet chocolate
Coarsely chopped - OR -
3 oz Semisweet chocolate chips
1/2 c Red-cal. margarine (tub)
4 Lg eggs (room temperature)
1/2 c Granulated sugar
1 t Vanilla extract
1/4 ts Salt
3/4 c All-purpose flour
Confectioners' sugar and/or
Unsweetened cocoa powder
To garnish (optional)
Preheat oven to 350. Lightly spray an 8" square baking
pan with nonstick cooking spray. In top of double
boiler, over barely simmering water (or in microwave),
melt chocolate and margarine; remove from heat and
stir until smooth. Set aside to cool to room
temperature. In large bowl, with electric mixer at
high speed, beat eggs and sugar until pale yellow,
thick and tripled in volume, about 7 minutes. Beat in
vanilla and salt. By hand, stir in cooled chocolate
mixture, then fold in flour, just until incorporated.
Pour evenly into prepared pan and bake 20-25 minutes,
just until a knife inserted in center comes out almost
clean. (If brownies are slightly underbaked, they will
have a fudgier texture.) Cool on rack before cutting
into 8 equal bars. If desired, dust brownies with
either confectioners' sugar or cocoa. Makes 8 servings
of 1 brownie each.
Each serving provides: 1/2 protein exchange, 1/2
bread exchange, 1 1/2 fat exchange, 115 calories
optional exchange. Per serving: 236 calories.
From Low-Calorie Sweet Treats in the database of
Joyce Burton .. PDPP83A.
