Fudgy Brownies  

Monday, January 12, 2009

6 Tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot
spreadable fruit
1 egg yolk
1 teaspoon vanilla
1/2 cup all−purpose flour
10 3/4 teaspoons Equal® Measure or
36 packets Equal® sweetener or
1 1/2 cups Equal® SpoonfulTM
1/2 teaspoon baking powder
1/8 teaspoon salt
3 egg whites
1/8 teaspoon cream of tartar
1/3 cup coarsely chopped walnuts (optional)
Heat margarine, chocolate, milk and apricot preserves in small saucepan,
whisking frequently, until chocolate
is almost melted. Remove from heat; whisk in egg yolk and vanilla; mix
in combined flour, Equal®, baking powder,
and salt until smooth.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold
chocalate mixture into egg whites; fold in
walnuts if desired. Pour batter into greased 8−inch square baking pan.
Bake in preheated 350 degree F oven until brownies are firm to touch and
toothpick comes out clean, 18 to 20
minutes (do not overbake). Cool on wire rack. Server warm or at room
Makes 16 brownies.
Serving size: One Brownie
Yield: 16
Exchanges: 1/2 bread, 1 fat
Nutrition: 99 Calories, 2 g Protein, 9 g Carbo, 7 g Fat

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