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    You are in: Home / Community Forums / Recipe Requests - General / brownies
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    Chef #570804 Halifax Liz
    Thu May 09, 2013 7:23 pm Groupie
    With so many many brownie recipes on this site I am sure someone out there could answer this question. Am looking for a light and moist brownie recipe.........we do not care for the heavier type of brownie and that seems to be just about everything I have tried.
    PaulO in MA
    Fri May 10, 2013 7:52 am Groupie
    I agree with you.

    Everyone that has had or made these milk chocolate brownies really likes them. Not a heavy, rich brownie and not a blondie.

    My wife leaves out the coconut and nuts.
    Chef #570804 Halifax Liz
    Fri May 10, 2013 5:41 pm Groupie
    Thanks so much...have added this to my files and will try soon. Liz
    Sat May 11, 2013 12:24 am Groupie

    You don't have to give up brownies to keep it off. You just have to be smart about it. A normal brownie square is 206 calories with 11 grams of fat. My healthy lighter brownies are only 95 calories with 3 grams of fat. Big difference. These brownies are great to serve at a party without feeling guilt about packing on the pounds.

    Recipe courtesy Drop 5 Lbs with Good Housekeeping

    Prep: 10 min
    Inactive Prep:2 hr
    Cook: 25 min
    YIELD:16 brownies

    • Canola oil nonstick cooking spray
    • 1 teaspoon instant coffee powder or granules
    • 2 teaspoons vanilla extract
    • 1/2 cup unsweetened cocoa
    • 1/2 cup all-purpose flour
    • 1 1/4 teaspoons salt
    • 1/4 teaspoon baking powder
    • 1 cup sugar
    • 1/4 cup trans-fat free vegetable oil spread (60-to-70-percent oil)
    • 3 large egg whites

    Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray.

    In a cup, dissolve the coffee in the vanilla extract.

    On waxed paper, combine the cocoa, flour, salt and baking powder. In a medium bowl, whisk the sugar, vegetable oil spread, egg whites and coffee mixture until well mixed. Then blend in the flour mixture. Spread in the prepared pan.

    Bake until a toothpick inserted in the brownies 2 inches from the edge comes out almost clean, 22 to 24 minutes. Cool in the pan on a wire rack, about 2 hours.

    When cool, cut the brownies into 4 strips, then cut each strip crosswise into 4 squares. If the brownies are difficult to cut, dip the knife in hot water, wipe dry and cut. Repeat the dipping and drying as necessary.

    Each brownie: about 95 calories, 2 g protein,17 g carbohydrate, 3 g total fat (1 g saturated), 0 mg cholesterol, 75 mg sodium, 1 g fiber
    Chef #570804 Halifax Liz
    Mon May 13, 2013 3:09 am Groupie
    Thanks for an interesting recipe...had never tried a lighter (lower in calorie) brownie so will add this to my files. Liz
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