PointsPlus value: 4

Note: From Chocolate and the Art of Low-Fat Desserts, this recipe was suggested by Alice Medrich's brother, Michael, for a boy who had just had a liver transplant and couldn't tolerate fat.


1 teaspoon instant espresso coffee granules

1 teaspoon hot water

1 cups sugar

5 tablespoons butter or margarine, melted

1 teaspoon vanilla extract

2 egg whites, lightly beaten

1 egg, lightly beaten

1 cup all-purpose flour

cup Dutch process cocoa

teaspoon salt

teaspoon baking powder

Vegetable cooking spray


Combine coffee granules and hot water in a large bowl; stir well. Add sugar, butter, vanilla, egg whites, and egg; stir with a wire whisk until well-blended.

Combine flour, cocoa, salt, and baking powder; stir well. Add flour mixture to coffee mixture, and stir until well-blended. Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 25 minutes; let cool in pan.

Yield: 16 brownies (serving size: 1 brownie).

Nutritional Info: CALORIES 141 (28% from fat); PROTEIN 2.5g; FAT 4.4g (sat 2.6g, mono 1.2g, poly 0.2g); CARB 23g; FIBER 0.2g; CHOL 24mg; IRON 0.9mg; SODIUM 105mg; CALC 9mg