Recipe - Michaels Fudge Brownies

1 teaspoon Instant espresso coffee
granules
1 teaspoon Hot water
1 One fourth cup Sugar
5 tablespoon Butter or margarine; melted
1 teaspoon Vanilla extract
2 Egg whites; lightly beaten
1 Egg; lightly beaten
1 cup Allpurpose flour
One half cup Dutch process cocoa
One fourth teaspoon Salt
One fourth teaspoon Baking powder
Vegetable cooking spray

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
wellblended.

Combine flour, cocoa, salt, and baking powder; stir well. Add flour mixture
to coffee mixture, and stir until wellblended. Spread batter into an
8inch 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 LowFat 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 eatlf.v097.n235 by Reggie Dwork reggie@reggie.com on
Sep 17, 1997