Tomorrow I'm going camping with my friends, and I wanted to gear up with some crowd-friendly, easy to eat food. For some reason, brownies seemed to make sense. I went browsing on foodnetwork.com and I found a recipe by Giada de Laurentiis for espresso brownies. Her recipe had a box brownie mix base but was amped up with espresso made from espresso powder, chocolate chips, and an espresso frosting. While I am not one to normally use boxed mixes, I am a busy lady and if using a box mix is the only way I can have time to make brownies, then box mix it is! With all the additions to the mix, I'm sure you can fool a lot of people into thinking this is a homemade product.
Because I will be traveling, I decided to nix the frosting of the original recipe and instead add an extra sprinkle of chocolate chips as well as chunks of walnuts. Instead of making espresso from espresso powder and water, I used freshly brewed espresso. Also, to lighten the calorie and fat load, I used only egg whites and substituted applesauce for the oil. The result is a brownie that is still quite rich despite the use of egg whites and applesauce, with lots of bittersweet chocolate flavor and crunchy walnuts. The flavor of the espresso accentuates the chocolate and balances the sweetness of the brownie mix.
Reduced Fat Espresso Brownies
1 (19.8 oz) box fudge-style brownie mix (I used Duncan Hines)
4 egg whites
1/2 cup applesauce
1/4 cup freshly brewed espresso (or very strong coffee)
1 cup semi-sweet chocolate chips
1/2 cup coarsely-chopped walnuts
non-stick cooking spray
1. Preheat oven to 350 degrees F.
2. Blend the brownie mix, egg whites, applesauce, and espresso until the mix is moistened. Make sure the coffee or espresso are not really hot because it could scramble the egg white into the mix (yuck).
3. Fold in half of the nuts and 3/4 of the chocolate chips into the mix.
4. Spray a 9x13" baking pan with cooking spray. Pour in the brownie mix and sprinkle with the remaining chocolate chips and nuts.
5. Bake the brownies for 27-30 minutes or until the brownies shrink away from the edges and a toothpick inserted into the center comes out with a few moist crumbs.
6. Allow to cool before cutting.
Makes 24 brownies
Fat: 7.4 g
Saturated fat: 2.2 g
Cholesterol: 2 mg
Sodium: 92 mg
Carbohydrates: 24.5 g
Sugar: 4.2 g
Protein: 2.8 g
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