Dark Chocolate Brownies
Oh so rich..oh so gooey..and oh so good--these cocoa brownies are almost fat free (there's just a little from the walnuts). Cocoa powder has all of the great taste of chocolate but a lot less saturated fat. Calories, fat and cholesterol were also reduced by:
Replacing the butter with baby-food prunes or applesauce.
Reducing the amount of sugar.
Using egg whites instead of whole eggs.
Reducing the amount of walnuts.
Calores Before..135..After..80
1 3/4 cup sugar
3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon baking powder
7 egg whites
2 (4-ounce) jars baby-food prunes or 2/3 cup unsweetened applesauce
1/4 cup buttermilk (or yogurt)
2 teaspoons vanilla
2/3 cup chopped walnuts
Powdered sugar
Preheat the oven to 350 degrees F. Lightly spray a 13x9x2-inch baking pan with no-stick spray. Set the pan aside.
In a large bowl, stir together the sugar, cocoa, all-purose flour, whole wheat flour and baking powder. Set the flour mixture aside.
In another large bowl, beat the egg whites until foamy. Slowly stir in the prunes or applesauce, buttermilk and vanilla. Add the egg mixture to the flour mixture and beat with an electric mixer until thoroughly combined. Fold in the walnuts.
Transfer the batter to the prepared pan. Bake about 30 minutes or until the brownies just begin to pull away from the sides of the pan (do not over-bake). Cool completely on a wire rack. Lightly sprinkle with the powdered sugar, then cut into bars.
Makes 36 brownies
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