1 ts Instant espresso-coffee
-powder
3/4 c All-purpose flour
1/2 c Unsweetened cocoa
1/2 ts Baking powder
1/4 ts Salt
3 tb Margarine or butter
3/4 c Sugar
1/4 c Dark corn syrup
1 ts Vanilla extract
2 lg Egg whites
1. Preheat oven to 350 degrees F. Spray 8″ by 8″ metal baking pan with
nonstick cooking spray. In cup, dissolve espresso powder in 1 teaspoon hot
water; set aside.
2. In large bowl, with wire whisk, mix flour, cocoa, baking powder, and
salt.
3. In 2-quart saucepan, melt margarine or butter over low heat. Remove
saucepan from heat. With same whisk, mix in sugar, corn syrup, vanilla
extract, egg whites, and espresso mixture until blended. With wooden spoon,
stir sugar mixture into flour mixture just until blended (do not overmix).
4. Pour batter into pan. Bake brownies 18 to 22 minutes, until toothpick
inserted in center of pan comes out almost clean. Cool brownies in pan on
wire rack at least 1 hour. When cool, cut brownies into 4 strips, then cut
each strip crosswise into 4 pieces. If brownies are difficult to cut, use
knife dipped in hot water and dried.
Each brownie: About 100 calories, 2 g protein, 19 g carbohydrate, 2 g total
fat (0 g saturated), 0 mg cholesterol, 85 mg sodium.
Yields
16 Servings