Healthy Makeover Brownies

From Good Housekeeping

triple-tested at the Good Housekeeping Research Institute

The rich texture and chocolatey goodness of these bake sale favorites speak of decadence, but compare each square's 95 calories, 3 grams of fat, and zero cholesterol to a regular brownie's doubly high calories, nearly quadrupled fat, and 60 milligrams of cholesterol, and you'll feel virtuous (and satisfied). Our cheats? Swapping nonfat cocoa for chocolate, and cholesterol-free spread for not-so-heart-healthy butter.

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Nutritional Information
(per serving)

Calories95 Total Fat3g Saturated Fat1g Cholesterol0Sodium75mgTotal Carbohydrate17gDietary Fiber1gSugars--Protein2gCalcium--

Kate Mathis

Yields: 16 brownies
Total Time: 35 min

Prep Time: 15 min

Oven Temp: 350

Ingredients
U.S. Metric Conversion chart

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

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Directions

1. Preheat oven to 350 degrees F. Grease 8" by 8" metal baking pan. In cup, dissolve coffee in vanilla extract.
2. On waxed paper, combine flour, cocoa, baking powder, and salt.
3. 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.
4. 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.
5. When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 squares. If brownies are difficult to cut, dip knife in hot water; wipe dry, and cut. Repeat dipping and drying as necessary.