Hershey's Chocolate Brownies
Hershey's Chocolate Brownies recipe
Yield
12 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
corn oil
|
|
| 1 | cup |
sugar
granulated |
|
| ½ | cup |
cocoa powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
liquid egg substitute
or thawed |
|
| 2 | each |
egg whites
slightly beaten |
*
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | cup |
walnuts
finely chopped, optional |
|
| Powdered |
sugar
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
corn oil
|
|
| 237 | ml |
sugar
granulated |
|
| 118 | ml |
cocoa powder
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
liquid egg substitute
or thawed |
|
| 2 | each |
egg whites
slightly beaten |
*
|
| 118 | ml |
all-purpose flour
|
|
| 59 | ml |
walnuts
finely chopped, optional |
|
|
sugar
to taste |
*
|
Directions
Heat oven to 350'F.
Lightly spray 8" square baking pan with vegetable cooking spray.
In medium saucepan over low heat, melt corn oil spread.
Add sugar; stir until well blended.
Remove from heat; stir in cocoa and vanilla.
Add egg substitute; stir to blend. Stir in flour and walnuts if desired.
Spread batter into prepared pan.
Bake 25 minutes or until edges begin to pull away from sides of pan.
Cool in pan on wire rack.
Sprinkle powdered sugar over top.
Cut into squares.
Makes 16 brownies.
