Brownies the Editors of Publications International, Ltd.
Moist and chocolatey, these cakelike brownies are sure to please the most devoted chocoholic.
Makes 32 brownies
|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||teaspoon baking powder|
|1/2||cup chopped unsalted mixed nuts (optional)|
- Preheat oven to 350°F. Spray 13X9-inch baking pan with nonstick cooking spray.
- 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.
- 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.
|Serving Size:||1 Brownie (1/32 of total recipe) without nuts|
|Calories from Fat||26 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
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