This recipe is light, yet fudgy. It has a touch of coffee and a dusting of powdered sugar on top for a decorative touch. Note that it is healthier than most brownies.
1/2 cup all-purpose flour ( I always use unbleached flour)
1/2 cup unsweetened cocoa powder (The dark chocolate cocoa is my favorite)
1/2 teaspoon baking powder
4 T. butter -1/4 cup
1 T. instant coffee crystals
1 cup sugar
Egg substitute equivalent to 2 eggs, or 2 eggs
1/4 cup prune baby food
2 t. vanilla extract
Vegetable oil spray (Preferably canola or olive oil spray)
2 T. powdered sugar
****Preheat oven to 350 degrees F. In a small bowl, combine flour, cocoa powder and baking powder. Set aside.
In a medium saucepan over medium-low heat, melt margarine. Add coffee crystals and stir until dissolved. Remove from heat and let cool slightly.
Using a wooden spoon, add sugar, egg substitute, prune baby food, and vanilla to coffee mixture. Stir until well combined. Fold cocoa mixture into sugar mixture mixture until well combined.
Spray an 8 x 8 x 2 inch pan. Spoon batter into baking pan.
Bake uncovered for 18-20 minutes, or until a toothpick inserted near the center comes out almost clean ( It should have a few fudgy crumbs on it).
Cool brownies in the pan on a wire rack. Sift powdered sugar over brownies.
Decorative tip: For a decorative topping, place a lacy doily on top of brownies before sifting powdered sugar. Remove doily before cutting brownies. Notice the nuts on brownie top in photo. Makes for a good combination of monounsaturated fats. (Optional)
