Low-Fat 2-Bite Chocolate Brownies

Photo: Eva Taylor

Ingredients

1 cup all purpose flour

1 cup icing sugar

4 1/2 tablespoons cocoa powder

1 teaspoon baking powder

1 1/2 ounces (45g) semisweet chocolate chips

pinch of cayanne pepper

1 tablespoon espresso coffee powder

3 tablespoons butter or margarine

1/2 cup brown sugar

2 tablespoons light corn syrup

1/2 cup water

2 teaspoons vanilla extract

2 egg whites

Preparation

Sift flour, icing sugar, cocoa powder and baking powder.

Melt butter or margarine with brown sugar, add vanilla, corn syrup and water.

Beat in the egg whites.

Add dry ingredients and stir well.

Pour into a prepared 9″ x 9″ pan, or mini muffin cups (I generally just use Pam). Bake for 12-15 minutes until firm.

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About

This recipe dates back to the mid-nineties from the Toronto Star. My mom found it, tried it and loved it back then, and I have been making them ever since! They are relatively low in fat, but high in sugar (well, they ARE brownies, what did you think?) I believe the article states they are from the Sunnybrook Health Science Centre’s Heart and Soul Cuisine - which I was not able to find on-line.
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