3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 Tblsp unsalted butter
1/2 cup unsweetened cocoa powder
2 tsp vanilla extract
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
2 egg whites
3/4 cup walnuts, coarsely chopped
Preheat the oven to 350 degrees. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.
Whisk together the flour, baking powder, and salt in a small bowl; set aside. Melt the butter in a medium saucepan set over low heat. Remove the saucepan from the heat. Whisk in the cocoa and vanilla; let stand 5 minutes. Add the granulated sugar, brown sugar, egg, and egg whites to the cocoa mixture; whisk until blended. Stir in the flour mixture until blended. Stir in the walnuts.
Scrape the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out with moist crumbs clinging, 20 -25 minutes. Let cool completely in the pan on a rack. Lift from the pan using the foil as handles; cut into 16 squares.
Per serving: (1 square): 140 cal, 7 g fat, 2 g sat fat, 0 g trans fat, 19 mg chol, 65 mg sod, 19 g carb, 1 g fiber, 3 g pro, 18 mg calc.
POINTS value: 3
Good idea: For easier cutting, refrigerate the cooled brownies about 1 hour
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