No-Guilt Chocolate Brownies the Editors of Publications International, Ltd.
Makes 16 servings
|1||cup semisweet chocolate chips|
|1/4||cup packed brown sugar|
|2||tablespoons granulated sugar|
|1/2||teaspoon baking powder|
|1/2||cup cholesterol-free egg substitute|
|1||jar (2-1/2 ounces) first-stage baby food prunes|
|1||cup uncooked old-fashioned oats|
|1/3||cup nonfat dry milk powder|
|1/4||cup wheat germ|
|2||teaspoons powdered sugar|
- Preheat oven to 350°F. Spray 8-inch square baking pan with nonstick cooking spray; set aside. Melt chips in top of double boiler over simmering water.
- Combine brown and granulated sugars, baking powder and salt in large bowl. Add egg substitute, prunes and vanilla; beat 2 minutes with electric mixer at medium speed until well blended. Stir in oats, milk powder, wheat germ and chocolate.
- Pour batter into prepared pan. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into 16 (2-inch) squares. Dust with powdered sugar before serving.
|Serving Size:||1 (2-inch) square brownie|
|Saturated Fat||<1 g|
|Total Fat||5 g|
|Calories from Fat||36 %|
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