Low Fat Fudge Brownies
Source: Chocolate and the Art of Low-Fat Desserts
From: Cooking Light, June 1995
Yield: 16 brownies

1 teaspoon instant espresso coffee granules
1 teaspoon hot water
1 1/4 cups sugar
5 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
2 egg whites, lightly beaten
1 egg, lightly beaten
1 cup all-purpose flour
1/2 cup Dutch process cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
Vegetable cooking spray

Combine coffee granules and hot water in a large bowl; stir well. Add sugar, butter, vanilla, egg whites, and egg; stir with a wire whisk until well-blended.

Combine flour, cocoa, salt, and baking powder; stir well. Add flour mixture to coffee mixture, and stir until well-blended. Spread batter into an 8-inch square baking pan coated with cooking spray.

Bake at 350 degrees for 25 minutes; let cool in pan.