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These brownies have a fudgy taste and less cholesterol and fat than their traditional counterparts.
Preheat oven to 350F. Coat an 8-inch square pan with cooking spray.
Mix cocoa, flour and baking powder on sheet of waxed paper. In bowl, whisk together both sugars, oil, egg, egg whites, espresso and vanilla until blended. Add cocoa mixture, and mix well. Pour batter into prepared pan. Sprinkle surface with almonds.
Bake 20 to 22 minutes, or until toothpick inserted into center comes out clean. Cool brownies completely in pan on wire rack before cutting into squares.
- Calories 110
- Carbohydrate Content 17 g
- Cholesterol Content 15 mg
- Fat Content 4.5 g
- Fiber Content 1 g
- Protein Content 2 g
- Saturated Fat Content 0.5 g
- Sodium Content 40 mg
- Sugar Content 13 g