Michael's Fudge Brownies
Instant espresso coffee
Butter or margarine,
Dutch process cocoa
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 well-b lended.
Combine flour, cocoa, salt, and baking powder; stir well. Add flour
mixture to coffee mixture, and stir until well-blended. Spread batter
into an 8-inc h square baking pan coated with cooking spray. Bake at
350 degrees for 25 m inutes; let cool in pan. Yield: 16 brownies
(serving size: 1 brownie).
~ - - - - - - - - - - - - - - - - - Per serving: 133 Calories; 4g Fat
(27% calories from fat); 2g Protein; 23g Carbohydrate; 21mg
Cholesterol; 86mg Sodium
NOTES : From Chocolate and the Art of Low-Fat Desserts, this recipe
was sug gested by Alice Medrich's brother, Michael, for a boy who had
just had a li ver transplant and couldn't tolerate fat.
Nutr. Assoc. : 403 0 0 0 0 0 0 0 2727 0 0 0 Contributor: Cooking
Light, June 1995, page 91 Preparation Time: 0:15