Aunt Cherryl's Other Secret Brownies


These brownies are very similar to the other brownie recipe in this section, except that they call for slightly less fat (never a bad thing). However, careful handling and baking will yield a gooey, totally chocolate brownie.


Dry ingredients:

1 cup sugar

3/4 cup of flour

1/4 teaspoon baking powder

3/4 cup cocoa (preferably Dutch process unsweetened cocoa)


Wet ingredients:

5 tablespoons of butter

1 egg

2 egg whites

1 teaspoon vanilla

1 teaspoon instant espresso coffee granules.


Mix together flour, cocoa, and baking powder, then sift. Set aside. Melt butter in a saucepan, remove from heat and stir in sugar just until mixed. Add egg (beat mixture quickly, so egg doesn't cook). Then, add egg whites, vanilla and espresso powder. Mix well, until glossy (maybe 30 strokes). Add dry ingredients and stir vigorously until mixed.


Pour into 8 x 8 inch square baking pan that has been sprayed with vegetable oil. Place in lower third of oven that has been preheated to 350 degrees fahrenheit. Bake for 20 to 25 minutes. Top will be shiny, and a toothpick inserted in the center will be slightly gooey. Remember--don't overcook the brownies! Brownies are always better slightly underdone than overdone.>