Carol
Fenster’s Chocolate Brownies
Reprinted
with permission from by Carol Fenster, Ph.D. Savory Palate
Press
(800)
741-5418 (for more recipes: www.savorypalate.com)
Copyright © 2004
1/2 cup
unsweetened cocoa (not Dutch)
1/2 teaspoon
baking powder
1/2 teaspoon
salt
1/2 teaspoon
xanthan gum
1 teaspoon
instant espresso powder (optional)
1/4 cup
butter or vegetable oil spread(Spectrum™) or canola,
safflower, or other oil
1/2 cup
brown sugar, packed
1/2 cup
granulated sugar
1 large egg
2 teaspoons
vanilla extract
1/4 cup hot
water or brewed coffee
1/2 cup
chopped walnuts (optional)
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Rich, chocolate flavor makes these treats
absolutely scrumptious.
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Preheat oven to 350ºF degrees. Generously grease 8-inch square nonstick pan.
Or, for easier removal, line with aluminum foil first, then grease.
Stir together the flours, cocoa, baking powder, salt, xanthan gum, instant
espresso (if using), and Egg Replacer (if using egg-free recipe below). Set
aside.
In large mixing bowl, beat the butter (or oil), sugars, egg (if using), and
vanilla with electric mixer on medium speed until well combined. With mixer on
low speed, add dry ingredients and hot water or coffee. Mix until just blended.
Mixture will be somewhat thick. Stir in nuts, if using. Spread batter in
prepared pan.
Bake for 20 minutes. Cool brownies before cutting. Makes 12.
Chocolate Brownies Without Eggs: Omit egg and add 2 teaspoons Ener-G Egg
Replacer powder. Increase hot water or coffee to 1/2 cup. Bake as directed.
Calories 180, Fat 6g; Protein 2g; Carbohydrates 33g;
Cholesterol 0mg; Sodium, 109mg; Fiber 1.5g
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