Espresso Brownies

Note from Marilyn: This recipe is reprinted with permission from Meals on the Move: Rush Hour Recipes by by Holly Clegg, a Trim & Terrific (TM) cookbook. These rich chocolate brownies are one of my very favorites. Serve with raspberries of strawberries for a true delight. Instant espresso coffee is found in the grocery store where you find coffee. I usually don't like to make you purchase unusual ingredients, but you'll use this instant espresso often to make these incredible brownies over and over again. For lots more diabetic friendly recipes and information, click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods columns, right here at Fabulous Foods.

1/2 cup margarine 1 cup sugar 1 large egg 1 large egg white 1 teaspoon vanilla extract 1-1/4 cups all-purpose flour 1/2 tablespoon instant espresso coffee powder (see note above) 1/3 C cocoa 1 teaspoon baking powder 1/3 cup semisweet chocolate chips

Makes 25 Brownies Preheat oven to 350°F. Coat a 9x9x2-inch pan with nonstick cooking spray. In a large mixing bowl, beat the margarine, sugar, egg, egg white and vanilla until light and fluffy. Combine flour, cocoa, espresso powder and baking powder. Gradually add the dry ingredients to egg mixture, mixing well. Stir in chocolate chips. Pour batter into prepared pan. Bake for 20 to 25 minutes or until toothpick inserted comes out clean. Per Brownie: 103 Cal; 5 g Fat (1 g Sat Fat); 14 g Carb; 9 mg Cholesterol; 64 mg Sodium; 1 g Fiber Exchanges: 1 Other Carb; 1 Fat