5 tablespoons stick margarine or butter
1 ounce unsweetened chocolate
2/3 cup Dutch process or unsweetened cocoa
1 1/2 cups sugar
3 large egg whites, lightly beaten
1 large egg, lightly beaten
1 cup all-purpose flour
1/2 teaspoon baking powder
Preheat oven to 325° F (160° C).
Melt margarine and chocolate in a large saucepan over medium heat. Stir in cocoa; cook 1 minute. Stir in sugar; cook 1 minute. Remove pan from heat; cool slightly.
Combine beaten egg whites and egg. Gradually add warm chocolate mixture to egg mixture, stirring with a whisk until well-blended.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder; add flour mixture to chocolate mixture, stirring well.
Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 325°F (160° C) for 27 minutes (do not overbake). Cool in pan on wire rack.
Makes: 20 brownies.
Serving Size: 1 brownie.
Per serving (1 brownie): Calories 131 (30% from fat); Fat 4.3g (sat 1.3g, mono
1.7g, poly 1g); Protein 2.5g; Carb 21.3g; Fiber 0.2g; Cholesterol 11mg;
Iron 0.9 mg; Sodium 54mg; Calcium 14mg
*Note: If you have a concern for what is considered a "snack" for a diabetic, please check with your doctor or diabetic nurse or nutritionalist first before trying this recipe.
Date: September 17, 2002