"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Brownies, Bittersweet Brownies Recipe

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This recipe for Brownies, Bittersweet Brownies, by , is from Nourishing Noshes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Lieberman


1/4 c boiling water
1 T instant espresso granules or 2 T instant coffee granules
1/4 c bittersweet or semisweet chocolate chips
6 T butter, melted
1/2 t vanilla extract
1 large egg
1 large egg white
1 1/2 c all-purpose flour (about 6 3/4 ounces)
1 1/3 c granulated sugar
1/2 c unsweetened cocoa
1 t baking powder
1/4 t salt
cooking spray
2 t powdered sugar (optional)

Preheat oven to 350.

Combine 1/4 c boiling water and espresso in a medium bowl. Add chocolate chips, stirring until chocolate melts; cool slightly. Stir in butter, vanilla, egg, and egg white.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (though salt), sitrring with a shiski. Add coffee mixture to flour mixture, stirring just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar, if desired.

Yields 16 brownies:
Each brownie: Cal 171, Fat 5.8g, Protein 2.5g, Cholesterol 25mg, calcium 26mg, sodium 107mg, fiber 1.2g, carb 29.3g

Personal Notes:
Personal Notes:
This a lower-fat brownie recipe that I'll actually serve to company. It's very simple to make and a really yummy, fudgy, not-too-sweet brownie.




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