1 tsp. instant coffee powder or granules
2 tsp. vanilla extract
1/2 c. all-purpose flour
1/2 c. unsweetened cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1 c. sugar
1/4 c. trans-fat free vegetable oil spread (60% – 70% oil)
3 lg. egg whites
Preheat oven to 350F. Grease 8x8-inch metal baking pan. In cup, dissolve coffee in vanilla extract.
On waxed paper, combine flour, cocoa, baking powder, and salt. In medium bowl, whisk sugar, vegetable oil spread, egg whites, and coffee mixture until well mixed; then blend in flour mixture. Spread in prepared pan.
Bake 22 to 24 minutes or until toothpick inserted in brownies 2 inches from edge comes out almost clean. Cool in pan on wire rack, about 2 hours.
Cut brownies into 16 even squares.
Recipe from Good Housekeeping
Nutrition information per serving:
Total fat 3g
Saturated fat 1g
Dietary fiber 1g