Light Chocolate Brownies
Light Chocolate Brownies recipe
Yield
12 servingsPrep
20 minCook
25 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
corn oil
spread |
|
| 1 | cup |
sugar
|
|
| ½ | cup |
cocoa powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
liquid egg substitute
|
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | cup |
walnuts
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
corn oil
spread |
|
| 237 | ml |
sugar
|
|
| 118 | ml |
cocoa powder
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
liquid egg substitute
|
|
| 118 | ml |
all-purpose flour
|
|
| 59 | ml |
walnuts
chopped, optional |
|
Directions
Heat oven to 350℉ (180℃).
Lightly spray 8-inch square baking pan with light vegetable cooking spray.
In medium saucepan over low heat, melt 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 needed.
Pour 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 with powdered sugar over top.
Cut into 16 squares.
