95 calories
per brownie
From Good Housekeeping
Active
time 15 minutes
Total
time 35 minutes
plus cooling
Makes 16 Brownies
1 tsp.
instant coffee powder or granules
2 tsp.
vanilla extract
½ cup
all-purpose flour
½ cup
unsweetened cocoa powder
¼ tsp.
baking powder
¼ tsp. salt
1 cup sugar
¼ cups
trans-fat-free vegetable oil spread (60% to 70% oil)
3 large egg
whites
1.
Preheat
oven to 350°F. Grease 8″ by 8″ metal baking pan. In cup, dissolve
coffee powder in vanilla.
2.
On
waxed paper, combine flour, cocoa powder, baking powder, and salt.
3.
In
medium bowl, whisk sugar, vegetable oil spread, egg whites, and coffee mixture until
well mixed; then blend in flour mixture. Spread in prepared pan.
4.
Bake
22 to 24 minutes, or until toothpick inserted in brownies 2 inches from edge
comes out almost clean. Cool in pan on wire rack, about 2 hours.
5.
When
cool, cut brownies into 4 strips, then cut each strip crosswise into 4 squares.
If brownies are difficult to cut, dip knife in hot water; wipe dry, and cut.
Repeat dipping and drying as necessary.
Each
brownie About 2 g
protein, 17 g carbohydrate, 3 g total fat (1 g saturated), 1 g fiber, 0 mg
cholesterol, 75 mg sodium.