MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Midnight Fudge Brownies
Categories: Snacks, Lowfat, Mcrecipe
Yield: 16 Servings
1 ts Instant espresso-coffee
-powder
3/4 c All-purpose flour
1/2 c Unsweetened cocoa
1/2 ts Baking powder
1/4 ts Salt
3 tb Butter
3/4 c Sugar
1/4 c Dark corn syrup
1 ts Vanilla extract
2 lg Egg whites
Preheat oven to 350°F. Spray 8x8" metal baking pan with nonstick
cooking spray. In cup, dissolve espresso powder in 1 ts hot water;
set aside.
In large bowl, with wire whisk, mix flour, cocoa, baking powder,
and salt.
In 2 qt saucepan, melt margarine or butter over low heat. Remove
saucepan from heat. With same whisk, mix in sugar, corn syrup,
vanilla extract, egg whites, and espresso mixture until blended.
With wooden spoon, stir sugar mixture into flour mixture just until
blended (do not overmix).
Pour batter into pan. Bake brownies 18 to 22 minutes, until
toothpick inserted in center of pan comes out almost clean. Cool
brownies in pan on wire rack at least 1 hour. When cool, cut
brownies into 4 strips, then cut each strip crosswise into
4 pieces. If brownies are difficult to cut, use knife dipped in hot
water and dried.
Per brownie: 100 cal, 2 g protein, 19 g carbs, 2 g total fat
(0 g saturated), 0 mg cholesterol, 85 mg sodium
Copyright 1996 The Hearst Corporation; all rights reserved
Collected by: Pat Hanneman (kitpath)
Notes: Delicious, moist, and low-fat -- a slim 100 calories and 2 g
of fat each, compared to a regular fudge brownie with 190 calories
and 11 fat g (3 g saturated). Serve with ice-cold skim milk for a
luscious treat.
Preparation time: 15 minutes plus cooling
Total time: 33 to 37 minutes
Buster for McRecipe by Pat Hanneman (kitpath) Feb, 1998
Recipe by: Homearts recipe archive
Posted to MC-Recipe Digest by KitPATh <
[email protected]>
on Feb 26, 1998
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