Ingredients Jump to Instructions ↓

  1. 1/2 cup nonfat evaporated milk

  2. 1 cup instant nonfat dry milk

  3. 3/4 cups sugar

  4. 3/4 cups semi-sweet chocolate chips

  5. 4 large egg whites

  6. 1 cup all-purpose flour

  7. 1 teaspoon baking powder

  8. cocoa frosting: 1 cup confectioners' sugar

  9. 1/3 cup unsweetened cocoa powder

  10. 1 teaspoon vanilla

  11. 1 tablespoon hot -- strong coffee ,

  12. -- (up to 2)

  13. 350 degrees F. Lightly grease a 9-inch by 13-inch baking pan or coat it with non-stick spray. Line the bottom with wax or parchment paper and lightly grease the paper. In a medium saucepan, combine the milks and sugar. Place over medium heat and stir until the sugar is dissolved and the mixture comes to a boil. Remove from the heat and stir in the chocolate chips and cocoa powder until the mixture is smooth and slightly thickened. Stir in the egg whites, flour, baking powder, and vanilla until well-blended. Pour the mixture into the prepared baking pan. Bake for 20 minutes, or until the center feels firm and is set. Do not overbake. Cool on a wire rack.

  14. For the Cocoa Frosting: In a small bowl, stir together the confectioners' sugar. cocoa powder, vanilla and enough coffee to make the frosting smooth and spreadable. Spread over the top of the warm brownies. Cool until the frosting is set.

  15. 144 calories, 19% calories from fat,

  16. 3 1/54 grams of fat

  17. (Courtesy of Beatrice Ojakangas' Light & Easy Baking)

  18. Busted by Gail Shermeyer < This e-mail address is being protected from spambots. You need JavaScript enabled to view it > on May 24, 1997


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