I found this in Healthy Cooking. Please note I've not had a chance to make this recipe yet and am posting to save the clip out. The magazine claims this reduces the calories and fat of other meringue topped brownies.
- 1⁄3 cup butter, softened
- 1⁄3 cup brown sugar, packed
- 1⁄3 cup sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄3 cup skim milk
- 1 cup semisweet chocolate chips (6 oz total)
- 1 cup flaked coconut
- 1⁄2 cup walnuts, chopped
- 3 egg whites
- 1⁄4 teaspoon cream of tartar
- 3⁄4 cup brown sugar, packed (not a duplicate, this is another portion)
- In a small bowl, cream the butter, 1/3 cup brown sugar and the sugar until light and fluffy; then beat in vanilla.
- Combine the flour, baking soda, and salt; add to the creamed mixture alternatively with the milk, beating well after each addition.
- Press into a 13"x9" baking pan already coated with non-stick spray.
- Sprinkle chocolate chips, coconut and walnuts on top.
- In a large bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually beat (1 tbsp at a time) the remaining 3/4 cup brown sugar. Beat until stiff peaks form.
- Spread this mixture over the top of the mix in the pan.
- Bake in a 350F oven for 30-35 minutes.
- Cool on a wire rack and then cut into 24 bars.
- STORE in the refrigerator.