Recipe: Michael's Fudge Brownies

MICHAEL'S FUDGE BROWNIES

"This recipe was suggested by Alice Medrich's brother, Michael, for a boy who had just had a liver transplant and couldn't tolerate fat."

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 1 teaspoon 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 powder, 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 that has been coated with cooking spray.

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

Makes 16 brownies (serving size: 1 brownie)
Source: Cooking Light magazine, June 1995
From: Chocolate and the Art of Low-Fat Desserts by Alice Medrich