Recipe - 89-Calorie Brownies

8 ounce Whole Chocolate Graham
Crackers; (About 16)
2 tablespoon Unsweetened Cocoa Powder
One fourth teaspoon Salt
2 lg Eggs
1 lg Egg White
1/3 cup Brown Sugar; Lightly Packed
1/3 cup Granulated sugar
2 teaspoon Instant Coffee Granules
2 teaspoon Vanilla Extract
2/3 cup Pitted Dates; Chopped
One fourth cup Chocolate Chips

Preheat oven to 300F degrees. Spray a lowfat, nonstick cooking oil onto
an 8 One half x 11inch baking dish. Mash graham crackers into crumbs in a food
processor or blender and prepare 2 cups of crumbs. Transfer to a small bowl
and add cocoa and salt, mix well and set aside.

In a large mixing bowl, combine eggs, egg white and both sugars. Beat with
a mixer at high speed until thickened, about 2minutes. Blend in coffee and
vanilla. Gently fold in dates, chocolate chips and reserved cracker crumb
mixture. Pour batter into prepared baking dish, shake gently to spread
evenly.

Bake brownies for 25 to 30minutes, or until the top springs back when
gently touched. Let cool completely in the pan or on a wire rack before
cutting to serve. Store in an airtight container for up to 3days or freeze
for up to 3months. Happy Cooking from The Cook & Kitchen Staff at
http://www.recipeaday.com

Posted to JEWISHFOOD digest Volume 98 #026 by
jchavelh@notes.cc.bellcore.com on Jan 15, 1998