I had never made homemade brownies before, but after trying this recipe last night, I'm a convert. I may never go back to a mix.
An added bonus - it's only two Weight Watchers points, reports a friend who does Weight Watchers.
It's from “The All New Good Housekeeping Cook Book.”
Fudgy Lowfat Brownies
1 teaspoon instant espresso-coffee powder
1 teaspoon hot water (I substituted a dash of hot, strong coffee for these ingredients)
¾ cup all-purpose flour
½ cup unsweetened cocoa
½ teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter or margarine
¾ cup sugar
2 large egg whites (I'm hoping to post a recipe tomorrow that calls for egg yolks)
¼ cup dark corn syrup (I used light, with a dash of molasses)
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Great 8-inch square baking pan (and do it well – my brownies stuck, even after I wiped down the pan with a little butter). In cup, dissolve espresso powder in hot water and set aside.
In a large bowl, combine flour, cocoa, baking powder and salt.
In a 2-quart saucepan, melt butter over low heat. Remove from heat. With wooden spoon, stir in sugar, egg whites, corn syrup, espresso (or in my case, a dash of coffee) and vanilla until blended. (This smelled heavenly.)
Stir sugar mixture into flour mixture just until blended – do not overmix. Pour batter into prepared pan. (My batter was really thick.)
Bake until toothpick inserted in center comes out almost clean, 18 to 22 minutes. Cool brownies completely in pan on wire rack.
When cool, cut brownies into four strips, then cut each strip crosswise into four pieces. If brownies are difficult to cut, use knife dipped in hot water. Makes 16 brownies.
Each brownie contains: about 103 calories, 2 grams protein, 19 grams carbohydrates, 3 grams total fat (2 grams saturated) 6mg cholesterol and 88mg sodium.
Photo from this website.