Recipe: Glazed Espresso Brownies (using Sunsweet Lighter Bake)

GLAZED ESPRESSO BROWNIES

1 3/4 cups packed light brown sugar
1/4 cup Sunsweet Lighter Bake
2 tablespoons vegetable oil
1 1/2 to 2 tablespoons instant espresso or instant coffee granule
1 tablespoon vanilla
2 large egg whites
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup reduced fat or regular semisweet chocolate pieces
1/2 cup coarsely chopped hazelnuts or walnuts, toasted (optional)

Coat a (13x9-inch) baking pan with cooking spray; set aside.

In medium saucepan, combine sugar, Lighter Bake and oil. Stir over low heat until blended. Remove from heat; stir in espresso and vanilla. Pour into medium bowl and cool to lukewarm.

With electric mixer, beat in egg whites and egg; set aside.

Combine flour, baking powder and salt. Gradually beat into Lighter Bake mixture. Stir in chocolate pieces and nuts. Spread batter in pan.

Bake in preheated 350 degree F oven for 20 to 25 minutes or until pick inserted in center comes out clean. Cool.

Cut into 32 bars. Drizzle with Espresso Glaze.

ESPRESSO GLAZE

1/2 cup sifted powdered sugar
1 teaspoon unsweetened cocoa powder
4 to 6 teaspoons coffee-flavored liqueur (such as Kahlua) or brewed espresso or other strong coffee

Combine powdered sugar and cocoa powder. Stir in coffee flavored liqueur, brewed espresso or other strong coffee, to make glaze of drizzling consistency.

Makes 32 bars

Nutrients per bar: Calories 120 (15% calories from fat); Protein 1g; Fat 2g; Carbohydrate 25g; Sodium 54mg; Dietary Fiber 0g; Cholesterol 7mg.

Source: Sunsweet