Fudgy Chocolate Brownies

BECKY LUIGART-STAYNER
The technique for these brownies is a bit unorthodox. When you add the sugar and cocoa to the melted chocolate, it forms a ball that's hard to stir. But stick with it; the end results are well worth it.

Yield:

20 servings

Recipe from

Nutritional Information

Calories 132
Caloriesfromfat 29 %
Fat 4.3 g
Satfat 1.3 g
Monofat 1.6 g
Polyfat 1 g
Protein 2.5 g
Carbohydrate 21.7 g
Fiber 0.2 g
Cholesterol 11 mg
Iron 0.9 mg
Sodium 46 mg
Calcium 16 mg

Ingredients

5 tablespoons stick margarine
1 ounce unsweetened chocolate
2/3 cup Dutch process or unsweetened cocoa
1 1/2 cups sugar
3 large egg whites, lightly beaten
1 large egg, lightly beaten
1 cup all-purpose flour
1/2 teaspoon baking powder
Cooking spray

Preparation

Preheat oven to 325°.

Melt margarine and chocolate in a large saucepan over medium heat. Stir in cocoa; cook 1 minute. Stir in sugar, and cook 1 minute (mixture will almost form a ball and be difficult to stir). Remove pan from heat; cool slightly. Gradually add warm chocolate mixture to egg whites and egg, stirring with a whisk until well-blended. Combine flour and baking powder; add flour mixture to chocolate mixture, stirring well.

Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 325° for 30 minutes (do not overbake). Cool on a wire rack.

Note:

November 1997