Wednesday, September 9, 2009


I don't do much baking these days, so you know when I do it's for something or someone I really love. In this case I was motivated by both my love of brownies and my love for my boyfriend. This is a fantastic, quick, easy recipe for brownies from scratch. They are heart healthy, but you wouldn't know it from the taste of them. Enjoy!

Sugar Dusted Mocha Brownies
Adapted from American Heart Association Low-Fat, Low-Cholesterol Cookbook

Vegetable oil spray
1/2 C all-purpose flour
1/2 C unsweetened cocoa powder
1/2 tsp baking powder
4 Tbsp light stick margarine
1 Tbsp instant coffee crystals
1 C sugar
Egg substitute equivalent to 2 eggs, or 2 eggs
1/4 C prune baby food
2 tsp vanilla extract
2 Tbsp confectioners' sugar

Preheat oven to 350. Lightly spray an 8-inch square cake pan with vegetable oil cooking spray.

In a small bowl, combine the flour, cocoa powder and baking powder. Set aside.

In a medium sauce pan, melt the margarine over medium-low heat. Stir in the coffee crystals until dissolved. Remove from heat and let cool slightly.

Using a wooden spoon, stir the sugar, eggs, prunes and vanilla into the coffee mixture. Fold the cocoa mixture into the sugar mixture until well combined.

Spoon batter into prepared pan. Bake uncovered, for 18-20 minutes, or until a wooden toothpick inserted in the middle comes out almost clean.

Cool brownies in the pan on a wire rack. Sift confectioners' sugar over the brownies.

Tips: I used a tea steeper to sift the sugar over the brownies.
These brownies are cake-like so they are really tastey when served with ice cream.

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