Low-Fat 2-Bite Chocolate Brownies
This recipe dates back to the mid-nineties from the Toronto Star. My mom found it, tried it and loved it back then, and I have been making them ever since! They are relatively low in fat, but high in sugar (well, they ARE brownies, what did you think?) I believe the article states they are from the Sunnybrook Health Science Centre’s Heart and Soul Cuisine - which I was not able to find on-line. Check out my blog .
Total Steps
5
Ingredients
13
Tools Needed
9
Ingredients
- 1 cup all purpose flour
- 1 cup icing sugar
- 4.5 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1.5 ounce semisweet chocolate chips (45g)
- pinch cayanne pepper
- 1 tablespoon espresso coffee powder
- 3 tablespoon butter or margarine(optional)
- 1/2 cup brown sugar
- 2 tablespoon light corn syrup
- 1/2 cup water
- 2 teaspoon vanilla extract
- 2 egg whites
Instructions
Step 1
Sift flour, icing sugar, cocoa powder, and baking powder together into a mixing bowl.
Step 2
In a separate saucepan or microwave-safe bowl, melt butter or margarine with brown sugar. Stir in vanilla extract, corn syrup, and water.
Step 3
Beat the egg whites into the melted butter mixture until well combined.
Step 4
Add the sifted dry ingredients to the wet mixture and stir well with a spatula until just combined, being careful not to overmix.
Step 5
Pour the batter into a prepared 9x9 inch baking pan or mini muffin cups (greased, for example, with cooking spray). Bake for 12-15 minutes, or until firm.