From “The Good Housekeeping Cookbook” (2010 edition), (Sterling Publishing). Makes 16 brownies.
Ingredients
1 teaspoon instant espresso-coffee powder
1 teaspoon hot water
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter or margarine
3/4 cup sugar
2 large egg whites
1/4 cup dark corn syrup
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees. Grease 8-inch- square baking pan. In cup, dissolve espresso powder in hot water; set aside. In large bowl, with wire whisk, stir flour, cocoa, baking powder and salt.
In 2-quart saucepan, melt butter over low heat. Remove from heat. With wooden spoon, stir in sugar, egg whites, corn syrup, vanilla and espresso until just blended. Stir sugar mixture into flour mixture just until blended (do not overmix). Pour batter into prepared pan.
Bake until a toothpick inserted in center comes out almost clean, 18-22 minutes. Cool completely in pan on wire rack.
When cool, cut into 16 pieces. If brownies are difficult to cut, use knife dipped in hot water and dried, repeat as necessary. Makes 16 brownies.
Each brownie: About 103 calories, 2g protein, 19g carbohydrate, 3g total fat (2g saturated), 6mg cholesterol, 88mg sodium.
