Title: Michael's Fudge Brownies
Categories: Cookies, Desserts, Eat-lf mail, Low fat
Yield: 16 Servings

1 ts Instant espresso coffee
-granules
1 ts Hot water
1 1/4 c Sugar
5 tb Butter or margarine; melted
1 ts Vanilla extract
2 Egg whites; lightly beaten
1 Egg; lightly beaten
1 c All-purpose flour
1/2 c Dutch process cocoa
1/4 ts Salt
1/4 ts 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
well-blended.

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-inch 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 Low-Fat 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 eat-lf.v097.n235 by Reggie Dwork on
Sep 17, 1997