.
Ingredients:
1/2
cup all-purpose flour
1/2
cup unsweetened cocoa powder
1/2
teaspoon baking powder
4
tablespoons light margarine (1/4 cup)
1
tablespoon instant coffee crystals
1
cup sugar
Egg
substitute equivalent to 2 eggs, or 2 eggs
1/4
cup prune baby food
2
teaspoons vanilla
Vegetable
oil spray
2
tablespoons powdered sugar
Instructions:
Preheat
oven to 350° F.
In
a small bowl, combine flour, cocoa powder, and baking powder. Set aside.
In a medium saucepan over medium-low heat, melt margarine.
Add
coffee crystals and stir until dissolved.
Remove
from heat and let cool slightly.
Using
a wooden spoon, add sugar, egg substitute, prune baby food, and vanilla
to coffee mixture. Stir until well combined.
Fold
cocoa mixture into sugar mixture until well combined.
Spray
an 8 × 8 × 2-inch cake pan with vegetable oil spray. Spoon
batter into baking pan.
Bake,
uncovered, for 18 to 20 minutes, or until a toothpick inserted near the
center comes out almost clean (it should have a few fudgy crumbs on it).
Cool
brownies in the pan on a wire rack. Sift powdered sugar over brownies.
Cook’s
Tip: For a decorative topping, place a doily on top of the brownies before
sifting powdered sugar. Remove doily before cutting brownies.
Nutrition
Facts:
Servings:
12
Amount
Per Serving: Calories 124
Fat
2 g, Cholesterol 0 mg
Carbohydrates
25 g, Sodium 82 mg,
Courtesy
of: Recipe provided by
American
Heart Association
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