Chocolate Brownies, Low Cal
Chocolate Brownies, Low Cal
Yield
8 servingsPrep
25 minCook
20 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
semi-sweet chocolate
semisweet, null, null |
|
| ½ | cup |
water
hot |
|
| 4 | each |
egg whites
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅔ | cup |
sugar
|
|
| ⅔ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | each |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
semi-sweet chocolate
semisweet, null, null |
|
| 118 | ml |
water
hot |
|
| 4 | each |
egg whites
|
*
|
| 5 | ml |
vanilla extract
|
|
| 158 | ml |
sugar
|
|
| 158 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | each |
powdered sugar
|
*
|
Directions
In large heatproof bowl set over hot water, melt chocolate with water, stirring until smooth.
Remove from heat; let cool slightly. Whisk in egg whites and vanilla.
Stir together sugar, flour, baking powder and salt; stir into chocolate batter just until combined.
Pour into lightly greased 8 inch square cake pan. Bake in 350℉ (180℃) oven for 20 to 25 minutes or until edges pull away from pan.
Let cool on rack; dust with icing sugar.
Note: Fresh cherries can be added into the batter if desired.
