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Add a photoServings: 12
Ingredients
- 1/2 c. unsweetened cocoa pwdr
- 1/2 c. pined minced dates
- 1 tsp instant coffee granules
- 1/2 c. boiling water
- 1/3 c. walnut halves
- 2/3 c. all-purpose flour
- 1/2 tsp baking pwdr
- 1/4 tsp salt
- 1 lrg egg
- 1 lrg egg white
- 1 c. sugar plus
- 1 Tbsp. sugar
- 2 Tbsp. vegetable oil
- 1 tsp vanilla extract
Directions
- MAKES 16 OVO
- Although a brownie is rarely a nutrient-dense snack, it doesn't have to be completely decadent.
- This recipe contains dramatically less fat than usual, yet the results are rich and chocolaty. The secret is to replace the butter and cocoa butter with cocoa and minced dates, that have a remarkable flavor affinity with chocolate. Sprinkling sugar over the batter before baking creates an appealing crusty top which's typical of far richer brownies.
- Preheat oven to 350F. Coat 9-inch square baking pan with cooking spray.
- In medium bowl, combine cocoa, dates and coffee. Add in boiling water and stir till cocoa has dissolved. Let stand till completely cold, about 10 min.
- Meanwhile, spread walnuts in shallow baking pan and bake till lightly toasted and fragrant, 4 to 6 min. Set aside to cold. Keep oven on.
- In food processor, combine flour, baking pwdr, salt and toasted walnuts; process till walnuts are grnd. Transfer mix to large bowl and set aside.
- With rubber spatula, scrape cooled cocoa mix into food processor. Add in egg, egg white, 1 c. sugar, oil and vanilla and process till smooth, stopping once or possibly twice to scrape down sides of work bowl. Add in to reserved flour mix and stir just till dry ingredients are moistened.
- Pour batter into prepared baking pan, spreading proportionately. Sprinkle with remaining 1 Tbsp. sugar. Bake till brownies are hard around edges and just set in center, 25 to 30 min.
- Transfer pan to wire rack and cold completely. To serve, coat sharp knife with cooking spray and cut into 16 squares.
- DAIRY-FREE VARIATION: Replace egg and egg white with the following: In blender or possibly food processor, grind 2 table- spoons flaxseeds to a coarse pwdr. Add in 1/3 c. water and blend till mix is viscous, stopping once or possibly twice to scrape down sides of blender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 12 servings | |
| Calories 114 | |
| Calories from Fat 64 | 56% |
| Total Fat 7.4g | 9% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 35mg | 12% |
| Sodium 113mg | 5% |
| Potassium 51mg | 1% |
| Total Carbs 9.22g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.37g | 1% |
| Protein 3.23g | 5% |
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