Snack: Lighter Brownies

Ingredients

Canola oil nonstick cooking spray
1 teaspoon instant coffee powder or granules
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa
1/2 cup all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon baking powder
1 cup sugar
1/4 cup trans-fat free vegetable oil spread (60-to-70-percent oil)
3 large egg whites

Instructions

Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray.
In a cup, dissolve the coffee in the vanilla extract.
On waxed paper, combine the cocoa, flour, salt and baking powder. In a medium bowl, whisk the sugar, vegetable oil spread, egg whites and coffee mixture until well mixed. Then blend in the flour mixture. Spread in the prepared pan.
Bake until a toothpick inserted in the brownies 2 inches from the edge comes out almost clean, 22 to 24 minutes. Cool in the pan on a wire rack, about 2 hours.
When cool, cut the brownies into 4 strips, then cut each strip crosswise into 4 squares. If the brownies are difficult to cut, dip the knife in hot water, wipe dry and cut. Repeat the dipping and drying as necessary.
Each brownie: about 95 calories, 2 g protein,17 g carbohydrate, 3 g total fat (1 g saturated), 0 mg cholesterol, 75 mg sodium, 1 g fiber

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