This recipe dates back to the mid-nineties from the Toronto Star. My mom found it, tried it and loved it back then, and I have been making them ever since! They are relatively low in fat, but high in sugar (well, they ARE brownies, what did you think?) I believe the article states they are from the Sunnybrook Health Science Centre’s Heart and Soul Cuisine
Chewy Chocolate Brownies
Makes about 3 dozen two bite mini muffin brownies – about 70 calories each!
- 1 cup all purpose flour
- 1 cup icing sugar
- 4 1/2 tbsp cocoa powder
- 1 tsp baking powder
- 1 1/2 oz (45g) semisweet chocolate chips
- 3 tbsp butter or margarine
- 1/2 cup brown sugar
- 2 tbsp light corn syrup
- 1/2 cup water
- 2 tsp vanilla extract
- 2 egg whites
- Sift flour, icing sugar, cocoa powder and baking powder.
- Melt butter or margarine with the chocolate chips, brown sugar, add vanilla, corn syrup and water.
- Beat in the egg whites.
- Add dry ingredients and stir well.
- Pour into a prepared 9″ x 9″ pan, or mini muffin cups (I generally just use Pam). Bake for 12-15 minutes until firm.
*Note that all nutritionl facts may not be accurate and are a guideline ONLY.
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