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Ingredients
- 8 ounce Whole Chocolate Graham Crackers, (About 16)
- 2 Tbsp. Unsweetened Cocoa Pwdr
- 1/4 tsp Salt
- 2 lrg Large eggs
- 1 lrg Egg White
- 1/3 c. Brown Sugar, Lightly Packed
- 1/3 c. Granulated sugar
- 2 tsp Instant Coffee Granules
- 2 tsp Vanilla Extract
- 2/3 c. Pitted Dates, Minced
- 1/4 c. Chocolate Chips
Directions
- Pre-heat oven to 300-F degrees. Spray a low-fat, non-stick veg. oil onto an 8 1/2 x 11-inch baking dish. Mash graham crackers into crumbs in a food processor or possibly blender and prepare 2 c. of crumbs. Transfer to a small bowl and add in cocoa and salt, mix well and set aside.
- In a large mixing bowl, combine Large eggs, egg white and both sugars. Beat with a mixer at high speed till thickened, about 2-min. Blend in coffee and vanilla. Gently mix in dates, chocolate chips and reserved cracker crumb mix. Pour batter into prepared baking dish, shake gently to spread proportionately.
- Bake brownies for 25 to 30-min, or possibly till the top springs back when gently touched. Let cold completely in the pan or possibly on a wire rack before cutting to serve. Store in an airtight container for up to 3-days or possibly freeze for up to 3-months. Happy Cooking from The Cook & Kitchen Staff
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 8 servings | |
| Calories 322 | |
| Calories from Fat 107 | 33% |
| Total Fat 11.93g | 15% |
| Saturated Fat 5.25g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 169mg | 7% |
| Potassium 281mg | 8% |
| Total Carbs 51.46g | 14% |
| Dietary Fiber 2.4g | 8% |
| Sugars 46.85g | 31% |
| Protein 5.04g | 8% |
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