1 1/2 c Granulated sugar
1/3 c Tub-style margarine
1/4 c Buttermilk
3/4 c Cocoa; Dutch processed or
-European-Style
2 Eggs
2 ts Vanilla
1 1/4 c All purpose flour
1/4 ts Baking soda
Preheat oven to 350F degrees. Coat a 9″x13″ baking dish with nonstick
cooking spray and set aside.
In a medium saucepan, combine the sugar, margarine and buttermilk. Cook and
stir over medium heat, bringing the mixture just to the boiling point.
Remove from the heat. Stir in the cocoa until the mixture is smooth.
Stir in the eggs, one at a time, followed by the vanilla. Add the flour and
baking soda. Mix just until combined.
Spoon the batter into the prepared baking dish. Bake eighteen to twenty
minutes, or until the brownies are set and still seem slightly sticky.
Remove from the oven and cool in the pan before cutting. Makes twenty-four
brownies.
Per brownie:
Calories: 107 (6% protein, 68% carbohydrate, 26% fat)
Protein: 2 grams
Total fat: 3 grams
Saturated fat: 1 gram
Cholesterol: 18 mg
Sodium: 54 mg
Carbohydrate: 19 grams
Fiber: 0
Exchanges: 1 starch, 1/2 fat
Yields
1 9×13 pan