The other night I decided I wanted to make some kind of dessert, but I had no idea what to make. I was about to go whip up some blondies when Joe told me he wanted something chocolately. Then, I remembered I had seen this recipe on cooking light and I wanted to give it a shot. They are REALLY good. I wouldn’t say they are my favorite, because I much prefer Ina’s outrageous brownies, but they are good — and sort of light!
¼ cup boiling water
1 Tbsp instant espresso granules or 2 Tbsp instant coffee granules
¼ Cup bittersweet chocolate chips
6 Tbsp butter, melted
½ tsp vanilla extract
1 large egg
1 large egg white
1 ½ Cups all-purpose flour
1 ⅓ Cups granulated sugar
½ Cup unsweetened cocoa
1 tsp baking powder
¼ tsp salt
2 tsp powdered sugar (optional)
Preheat oven to 350°.
Combine boiling water and espresso in a medium bowl. Add chocolate chips, stirring until chocolate melts. Cool slightly and stir in butter, vanilla, egg, and egg white.
Combine flour, sugar, cocoa, baking podwer, and salt stirring with a whisk. Add coffee mixture to flour mixture, stirring just until moist. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar, if desired.
Source: Cooking Light
Weight Watchers Points: 4 per serving, 16 servings
Entry filed under: Brownies/Bars.