Fudgy Lowfat Brownies

Moist, chocolaty, and low-fat. Need we say more? Serve with cold skim milk for a delicious treat that won’t overload your daily calorie count.

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

• Preheat oven to 350°F. 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 blended. Stir sugar mixture into flour mixture just until blended (do not overmix). Pour batter into prepared pan.
• Bake until toothpick inserted in center comes out almost clean, 18 to 22 minutes. Cool completely in pan on wire rack.
• When cool, cut into 4 strips, then cut each strip crosswise into 4 pieces. If brownies are difficult to cut, use knife dipped in hot water and dried; repeat as necessary.

Makes 16 brownies.

Prep: 15 minutes

Bake: 18 minutes