Lighter Brownies
Lighter Brownies
- Level: Easy
- Yield: 16 brownies
-
- Nutritional Analysis
- Per Serving
- Calories
- 95
- Total Fat
- 3 grams
- Saturated Fat
- 1 grams
- Sodium
- 75 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 1 grams
- Protein
- 2 grams
- Total: 2 hr 35 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 25 min
- Level: Easy
- Yield: 16 brownies
-
- Nutritional Analysis
- Per Serving
- Calories
- 95
- Total Fat
- 3 grams
- Saturated Fat
- 1 grams
- Sodium
- 75 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 1 grams
- Protein
- 2 grams
- Total: 2 hr 35 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 25 min
Ingredients
Canola oil nonstick cooking spray
1 teaspoon instant coffee powder or granules
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa
1/2 cup all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon baking powder
1 cup sugar
1/4 cup trans-fat free vegetable oil spread (60-to-70-percent oil)
3 large egg whites
Directions
- Preheat the oven to 350 degrees F.
- Grease an 8-inch square metal baking pan with nonstick cooking spray. In a cup, dissolve the coffee in the vanilla extract. On waxed paper, combine the cocoa, flour, salt and baking powder. In a medium bowl, whisk the sugar, vegetable oil spread, egg whites and coffee mixture until well mixed. Then blend in the flour mixture. Spread in the prepared pan. Bake until a toothpick inserted in the brownies 2 inches from the edge comes out almost clean, 22 to 24 minutes. Cool in the pan on a wire rack, about 2 hours. When cool, cut the brownies into 4 strips, then cut each strip crosswise into 4 squares. If the brownies are difficult to cut, dip the knife in hot water, wipe dry and cut. Repeat the dipping and drying as necessary.
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Tkeny303
NOT good. Bitter, about 1/2 inch thick. Don't waste your time.<div>One bite and the rest went into the trash. Yuk if I could give it zero stars I would.</div>
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