Title: Polka-Dot Brownies
Categories: Diet Dessert
Yield: 8 Servings
| 3 | oz | Semisweet chocolate; |
| | | Coarsely chopped - OR - |
| 3 | oz | Semisweet chocolate chips |
| 1/2 | c | Red-cal. margarine (tub) |
| 4 | | Lg eggs (room temperature) |
| 1/2 | c | Granulated sugar |
| 1 | ts | Vanilla extract |
| 1/4 | ts | Salt |
| 3/4 | c | All-purpose flour |
| | | Confectioners' sugar and/or |
| | | Unsweetened cocoa powder |
| | | To garnish (optional) |
Preheat oven to 350. Lightly spray an 8" square baking pan with nonstick
cooking spray. In top of double boiler, over barely simmering water (or in
microwave), melt chocolate and margarine; remove from heat and stir until
smooth. Set aside to cool to room temperature. In large bowl, with electric
mixer at high speed, beat eggs and sugar until pale yellow, thick and
tripled in volume, about 7 minutes. Beat in vanilla and salt. By hand, stir
in cooled chocolate mixture, then fold in flour, just until incorporated.
Pour evenly into prepared pan and bake 20-25 minutes, just until a knife
inserted in center comes out almost clean. (If brownies are slightly
underbaked, they will have a fudgier texture.) Cool on rack before cutting
into 8 equal bars. If desired, dust brownies with either confectioners'
sugar or cocoa. Makes 8 servings of 1 brownie each.
Each serving provides: 1/2 protein exchange, 1/2 bread exchange, 1 1/2 fat
exchange, 115 calories optional exchange. Per serving: 236 calories.
From Low-Calorie Sweet Treats in the database of Joyce Burton .. PDPP83A.