Title: Michael's Fudge Brownies
Categories: Cookie Dessert Eat Lowfat
Yield: 16 Servings

1	ts	Instant espresso coffee granules
1	ts	Hot water
1 1/4	c	Sugar
5	tb	Butter or margarine; melted
1	ts	Vanilla extract
2		Egg whites; lightly beaten
1		Egg; lightly beaten
1	c	All-purpose flour
1/2	c	Dutch process cocoa
1/4	ts	Salt
1/4	ts	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.

Yield: 16 brownies (serving size: 1 brownie).

From Chocolate and the Art of Low-Fat Desserts, 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.

NOTES : Cal 132.8 Fat 4.3g Carb 23.1g Fib 0.9g Pro 2.2g Sod 86mg CFF 27.5% Posted to MM-Recipes Digest V4 #3 by nlm@attunix (Nancy Mintz)

Recipe by: Cooking Light, June 1995, page 91

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