1/2 c HERSHEY’S Cocoa
1/2 c All-purpose flour
1/2 ts Baking powder
1/4 c Canola oil
1/2 c Light brown sugar
1/2 c Granulated sugar
1/2 c Egg white
2 ts Vanilla extract
Powdered sugar
1. Heat oven to 350 degrees F. Grease 8-inch square pan. In small
bowl, stir together cocoa, flour and baking powder; set aside. 2. In
medium bowl, stir together vegetable oil, brown sugar and granulated
sugar; stir in beaten egg whites and vanilla. Gradually stir in
cocoa mixture until blended. Pour into prepared pan. 3. Bake 15 to
20 minutes or until brownie begins to pull away from side of pan.
Cool completely in pan on wire rack. Just before serving, cut into
bars or cut with cookie cutters; sprinkle with powdered sugar, if
desired.
Yields
12 servings