Brownies are so hard to make healthy. And yet of course, they are always something you crave when you are on a weight loss program. Not too long ago, Rebecca tried to make a brownie that she thought would be a good alternative to the standard high sugar, high fat brownie. Since it is hard to control portions when you are craving something so delicious, I have retried her recipe using another set of healthier alternatives that gave for a pretty impressive line-up of chocolately, moist and sweet brownies.
- 1 cup flour
- 1 cup Hershey’s unsweetened cocoa powder
- 1/2 cup Crisco butter-flavored vegetable shortening (or butter)*
- 6 egg whites
- 2 cups white sugar
- 2 teaspoons of instant coffee powder, dissolved in…
- 4 teaspoons of vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
*messing with the ingredients may affect Points values
- In a mixing bowl, whip 6 egg whites, sugar and instant coffee dissolved in vanilla extract.
- In a seperate medium bowl, combine flour, cocoa, baking powder and salt.
- Slowly add dry mix to wet ingredients. Mix well.
- Spray a brownie pan with vegetable oil (unless it’s nonstick).
- The mix will be really thick, so you’ll have to spread it to the corners.
- Bake at 350 degrees for about 20 minutes.
- Let the brownies cool completely before cutting them. Cut them into 32 squares or 16 squares.*
*changing the amount you cut will obviously change the Points values
Weight Watchers points = 2 (if cut into 32 pieces), 4 (if cut into 16 pieces)