Cappuccino Fudge Brownies
- BUTTER - 6 TABLESPOONS
- INSTANT COFFEE - I TABLESPOONS
- COCOA - 3 TABLESPOONS
- STEVITA ORGANIC SPOONABLE STEVIA - 3 TABLESPOONS
OR SIMPLY-STEVIA PURE STEVIA - 1 TSP.
OR STEVITA ORGANIC SPOONABLE STEVIA - 18 PACKETS
- SKIM MILK - 1/3 CUP
- UNSWEETENED APPLESAUCE - 1/3 CUP
- EGG YOLK - 1
- VANILLA - 1 TEASPOON
- FLOUR - 2/3 CUP
- BAKING POWDER - 1/2 TEASPOON
- SALT - 1/8 TEASPOON
- EGG WHITES - 4
- CREAM OF TARTAR - 1/8 TEASPOON
- WALNUTS - 1/3 CUP, CHOPPED
In a heavy saucepan, combine margarine, stevia, instant coffee crystals, cocoa, milk, and applesauce. Heat until butter melts, then whisk mixture until stevia dissolves. Remove from heat and whisk in egg yolk and vanilla. Taste mixture and adjust sweetness to personal tastes, if necessary, by whisking in more stevia a tiny bit at a time till it dissolves. Mix in flour, baking powder, and salt until smooth. Allow to cool.
In a large mixing bowl, beat egg whites and cream of tartar until stiff peaks are formed. Fold in chocolate mixture and walnuts. Pour batter into a greased 8-inch square baking pan. Bake in preheated oven at 350°F until brownies bounce back after light touch or a toothpick inserted near the center comes out clean (18-20 minutes). Cut into squares.
Makes 16 brownies.
NUTRITIONAL INFORMATION PER SERVING: