BROWNIES

Any one who knows my husband, knows that he loves chocolate, any kind of chocolate. So I found this recipe in a diabetic cookbook and tried it. He liked it and so did I, and the next time I bake them, I am going to use some of my whole wheat flour and see how it works. I also have some soy flour. I do know the wheat flour works very well in biscuits. I thought in brownies, it might have a little more fiber.

BROWNIES

1/4 tsp. baking powder
1/4 tsp. salt
2/3 c. firmly packed dark brown sugar
1/4 c. canola oil
1 large egg
1 large egg white
1 tsp. vanilla
1/4 c. mini semisweet chocolate chips
1 c. chopped walnuts
1. preheat the oven to 350 F. Coat an 8" by 8" or 9" by 9" baking pan with cooking spray.
2. Combine the flour, cocoa, baking powder and salt in a large bowl.
3. Put the sugar, oil, egg, egg white, and vanilla in a bowl. Whisk until smooth. Pour into the flour mixture and stir until blended. Stir in the chocolate chips and nuts. (the batter will be stiff)
4. Spread the batter in the prepared pan. Bake for 20 to 22 minutes, or until firm at the edges and a wooden pick inserted off-center comes out with a few moist crumbs. Place the pan on a rack and let cool completely.
Makes about 12 good size brownies.