-Joyce Burton, PDPP83A 3 oz Semisweet chocolate;
Coarsely chopped – OR – 3 oz Semisweet chocolate chips
1/2 c Red-cal. margarine (tub)
4 Lg eggs (room temperature)
1/2 c Granulated sugar
1 ts Vanilla extract
1/4 ts Salt
3/4 c All-purpose flour
Confectioners’ sugar and/or Unsweetened cocoa powder To garnish (optional) Preheat oven to 350. Lightly spray an 8″ square baking pan with nonstick cooking spray. In top of double boiler, over barely simmering water (or in microwave), melt chocolate and margarine; remove from heat and stir until smooth. Set aside to cool to room temperature. In large bowl, with electric mixer at high speed, beat eggs and sugar until pale yellow, thick and tripled in volume, about 7 minutes. Beat in vanilla and salt. By hand, stir in cooled
chocolate mixture, then fold in flour, just until incorporated. Pour evenly into prepared pan and bake 20-25 minutes, just until a knife inserted in center comes out almost clean. (If brownies are slightly underbaked, they will have a fudgier texture.) Cool on rack before cutting into 8 equal bars. If desired, dust brownies with either confectioners’ sugar or cocoa. Makes 8 servings of 1 brownie each. Each serving provides: 1/2 protein exchange, 1/2 bread exchange, 1 1/2 fat exchange, 115 calories optional exchange. Per serving: 236
calories. From Low-Calorie Sweet Treats in the database of Joyce Burton .. PDPP83A.