Susan,IL (3:00:53 PM) :

Chocolate Chip Brownies
Recipe By : Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 180
Serving Size : 35

1/3 cup Prune Puree
1/4 cup skim milk
1 tablespoon espresso granules -- instant
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 1/3 cups unsweetened cocoa
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
6 egg whites
2/3 cup semisweet chocolate chips
Vegetable cooking spray

Combine the first 5 ingredients; stir well, and set aside. Combine cocoa and next 4 ingredients (cocoa through salt); stir well, and set aside. Combine sugar and egg whites in a large bowl; beat at high speed of a mixer 3 minutes or until mixture resembles marshmallow creme. Add Prune Puree mixture; beat at low speed until well-blended.

Sprinkle flour mixture over egg white mixture, and fold in. Fold in chocolate morsels. Spread batter evenly into a 15 x 10-inch jelly-roll pan coated with cooking spray.

Bake at 325 degrees for 25 minutes or until brownies spring back when touched lightly in center. Let cool completely in pan on a wire rack.
- - - - - - - - - - - - - - - - - -
NOTES : Substitute 2 tablespoons instant coffee granules for 1 tablespoon instant espresso granules, if desired. Yield: 35 brownies
(serving size: 1 brownie).