Hersheys Chocolate Brownies Recipe
Yield: 16 BrowniesRecipe by luhu.jp
Ingredients:
6 tbsp: Light corn oil spread,
1 cup: Granulated sugar,
1/2 cup: HERSHEYS cocoa,
1 tsp: Vanilla extract,
1/2 cup: Frozen egg substitute, thawed OR
2: Egg whites, slightly beaten
1/2 cup: All-purpose flour,
1/4 cup: Finely chopped walnuts,
Powdered sugar,
Directions:
Heat oven to 350F. Lightly spray 8" square baking pan with vegetable
cooking spray. In medium saucepan over low heat, melt corn oil
spread. Add sugar; stir until well blended. Remove from heat; stir in
cocoa and vanilla. Add egg substitute; stir to blend. Stir in flour
and walnuts. Spread batter into prepared pan. Bake 25 minutes or
until edges begin to pull away from sides of pan. Cool in pan on wire
rack. Sprinkle powdered sugar over top. Cut into squares. Makes 16
brownies.
NUTRITIONAL INFORMATION PER BROWNIE: 100 calories; 2 grams protein; 16
grams carbohydrates; 3 grams fat; 0 milligrams cholesterol; 55
milligrams sodium; 5 milligrams calcium.
Source from luhu.jp
cooking spray. In medium saucepan over low heat, melt corn oil
spread. Add sugar; stir until well blended. Remove from heat; stir in
cocoa and vanilla. Add egg substitute; stir to blend. Stir in flour
and walnuts. Spread batter into prepared pan. Bake 25 minutes or
until edges begin to pull away from sides of pan. Cool in pan on wire
rack. Sprinkle powdered sugar over top. Cut into squares. Makes 16
brownies.
NUTRITIONAL INFORMATION PER BROWNIE: 100 calories; 2 grams protein; 16
grams carbohydrates; 3 grams fat; 0 milligrams cholesterol; 55
milligrams sodium; 5 milligrams calcium.
Source from luhu.jp