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Brownies generally use chocolate as the main ingredient, because honestly, who can pass up a batch of yummy Triple Chocolate Brownies or White Chocolate Chunk Brownies. Try our fudge and caramel brownie recipes too.
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Brownies
by the Editors of Easy Home Cooking Magazine
Brownies
Yield: Makes 32 brownies
Moist and chocolatey, these cakelike brownies are sure to please the most devoted chocoholic.
Ingredients:
1/2
cup boiling water
1/2
cup unsweetened cocoa powder
1-1/4
cups all-purpose flour
3/4
cup granulated sugar
3/4
cup packed light brown sugar
4
egg whites, lightly beaten
1/3
cup vegetable oil
1-1/2
teaspoons vanilla
1
teaspoon baking powder
1/4
teaspoon salt
1/2
cup chopped unsalted mixed nuts (optional)
Preparation:
1.
Preheat oven to 350°F. Spray 13X9-inch baking pan with nonstick cooking spray.
2.
Whisk boiling water and cocoa in large bowl. Stir in flour, granulated sugar, brown sugar, egg whites, oil, vanilla, baking powder and salt; mix well. Fold in chopped nuts, if desired.
3.
Pour mixture into prepared pan. Bake 25 minutes or until brownies spring back when lightly touched. Do not overbake. Cool in pan on wire rack; cut into 32 pieces.
Nutritional Information:
| Serving Size: 1 Brownie (1/32 of total recipe) without nuts | |
| Carbohydrate | 14 g |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 26 % |
| Calories | 81 |
| Protein | 1 g |
| Sodium | 37 mg |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1 |
This recipe appears in: Brownies
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Brownies." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/brownies-recipe.htm> 16 May 2008.
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