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Brownies
Brownies
Yield: Makes 32 brownies
Moist and chocolatey, these cakelike brownies are sure to please the most devoted chocoholic.
Ingredients:
1/2cup boiling water
1/2cup unsweetened cocoa powder
1-1/4cups all-purpose flour
3/4cup granulated sugar
3/4cup packed light brown sugar
4egg whites, lightly beaten
1/3cup vegetable oil
1-1/2teaspoons vanilla
1teaspoon baking powder
1/4teaspoon salt
1/2cup chopped unsalted mixed nuts (optional)
Preparation:
1.Preheat oven to 350°F. Spray 13X9-inch baking pan with nonstick cooking spray. 2.Whisk boiling water and cocoa in large bowl. Stir in flour, granulated sugar, brown sugar, egg whites, oil, vanilla, baking powder and salt; mix well. Fold in chopped nuts, if desired.3.Pour mixture into prepared pan. Bake 25 minutes or until brownies spring back when lightly touched. Do not overbake. Cool in pan on wire rack; cut into 32 pieces.
Nutritional Information:
Serving Size: 1 Brownie (1/32 of total recipe) without nuts
Carbohydrate
14 g
Saturated Fat
Total Fat
2 g
Calories from Fat
26 %
Calories
81
Protein
1 g
Sodium
37 mg
Dietary Exchange:
Fat
1/2
Starch
1
Other ways:
Makes 16
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Ingredients
50g/2oz best-quality gluten-free dark chocolate100g/3½oz butter200g/7oz caster sugar2 eggs, preferably free-range, lightly whisked1-2 tsp pure vanilla extract75g/3oz ground almonds1-2 tsp gluten-free baking powderpinch of salt110g/4oz chopped walnuts20cm/8in square tin, lined with silicone paper
Method
1. Preheat the oven to 180C/350F/Gas 4.2. Melt the chocolate in a heatproof bowl suspended over a pan of simmering water or in a low oven.3. Cream the butter and sugar until pale, soft and light, then beat in the lightly whisked eggs, the vanilla extract and melted chocolate. Lastly stir in the ground almonds, gluten-free baking powder, salt and chopped nuts. Spread the mixture in the tin and bake in the oven for about 30-35 minutes. 4. Leave to cool, then cut into 5cm/2in squares for serving.
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