Low Fat Coffee Brownies

November 28, 2010

Low Fat Coffee Brownies

You’ll never miss the fat in these intense brownies!
The coffee make them sophisticated and the prunes make them deliciously sweet, yet not at all "pruney” - honest, they’re delish! 
We used a spray-on oil on the pan that’s a good technique for cutting down fat versus greasing a pan with margarine or butter. A better idea is using parchment paper or silicone mats; absolutely no fat needed at all and the reuseable silicone mats clean up easily and the parchment paper is easily disposed of.

This recipe makes 16 discreet little squares or 8 big yummy ones.

Low Fat Coffee Brownies Ingredients: 
1/2 cup unsweetened cocoa powder 
4 ounces prune baby food 
3 egg whites 
1 cup sugar or equivalent of Splenda® 
1 teaspoon salt 
1 teaspoon coffee, brewed strong 
1/2 cup all-purpose flour

Preheat oven to 350° F. Coat an 8” square baking pan with cooking spray or line with parchment paper or a silicone mat. 
In a large bowl, combine all the ingredients and blend thoroughly. 
Bake for 25-30 minutes, or until the cake feels springy to the touch. 
Cool the pan on a rack, then cut into squares.