Warm Brownie Wedges With Java Cream Recipe

Warm Brownie Wedges With Java Cream Recipe
Did you know chocolate is good for you? Chocolate decreases stroke risk because of flavnoids which fights strokes.
Chocolate improves blood flow which is good for diabetics to keep the blood moving in your body.


Warm Brownie Wedges With Java Cream
Yield 8 servings
Serving size 1/8 brownie, 2 tablespoons cream and 1/4 cup berries

Wedges

- Canola oil cooking spray or favorite non calorie spray
- 2/3 cup all-purpose flour, spooned into measuring cup and leveled
- 1/3 cup white whole-wheat flour, spooned into measuring cup and leveled
- 1/2 cup cocoa powder
- 1 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1 tablespoon instant coffee granules
- 1/8 teaspoon salt
- 1/2 cup packed brown sugar substitute blend
- 1/3 cup canola oil
- 1/2 cup egg substitute
- 2 teaspoons vanilla extract

Cream

- 2 tablespoons water
- 1 teaspoon instant coffee granules
- 4 ounces fat-free whipped topping
- 1 cup fresh raspberries or strawberries
- 1 cup blackberries or blueberries

Directions

Preheat oven to 325F. Then coat 9-inch, nonstick springform
pan or cake pan with canola oil cooking spray.

Combine flours, cocoa, cinnamon and baking powders,
1 tablespoon coffee granules and salt in medium bowl.

Combine sugar, canola oil, egg substitute and vanilla in
another medium bowl; mix well until well blended. Add sugar mixture to
flour mixture, and stir until just blended and no lumps. Batter will be
very thick. Spoon into bottom of pan; spread evenly by
coating the back of a spoon with cooking spray. Be sure to tap pan on counter to get rid of air bubbles.

Bake for 11 minutes or until slightly puffed. (Mixture will
not be completely cooked at this point, but it will continue
to cook while standing without overcooking and drying out.)
Place the pan on a wire rack, and let cool for 5 minutes.

Remove sides of the pan and gently remove from bottom or
leave on bottom and place on a serving plate. You can serve warm
or at room temperature. When cooled completely, store in
an airtight container at room temperature.

To make cream, combine water with 1 teaspoon instant coffee
granules in a medium bowl, then stir until dissolved. Add whipped
topping; whisk until a sauce consistency is reached. For thinner
sauce, add 1 to 2 tablespoons water or milk. Refrigerate until
needed. To serve, cut into wedges, spoon mocha cream on
top, and sprinkle with berries.

Nutritional Information Per Serving
Calories: 260 ; Protein: 5 g ; Fat: 10 g ; Sodium: 145 mg;
Cholesterol: 0 mg ; Carbohydrates: 3

Remember don't guess, TEST!




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Content copyright © 2018 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.