Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) instant coffee powder or granules

  2. 2 teaspoon(s) vanilla extract

  3. 1/2 cup(s) all-purpose flour

  4. 1/2 cup(s) unsweetened cocoa

  5. 1/4 teaspoon(s) baking powder

  6. 1/4 teaspoon(s) salt

  7. 1 cup(s) sugar

  8. 1/4 cup(s) trans-fat free vegetable oil spread

  9. 3 large egg whites

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Grease 8" by 8" metal baking pan. In cup, dissolve coffee in vanilla extract.

  2. On waxed paper, combine flour, cocoa, baking powder, and salt.

  3. In medium bowl, whisk sugar, vegetable oil spread, egg whites, and coffee mixture until well mixed; then blend in flour mixture. Spread in prepared pan.

  4. Bake 22 to 24 minutes or until toothpick inserted in brownies 2 inches from edge comes out almost clean. Cool in pan on wire rack, about 2 hours.

  5. When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 squares. If brownies are difficult to cut, dip knife in hot water; wipe dry, and cut. Repeat dipping and drying as necessary.


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