3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
2 egg whites
3/4 cup walnuts
Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim by 2-inches. Spray with non-stick spray. Whisk together flour, baking powder, and salt in a small bowl; set aside. Melt the butter in a medium sauce pan set over low heat. Remove the saucepan from the heat. Whisk in the cocoa and vanilla; let stand 5 minutes. Add the granulated sugar, brown sugar, egg, and egg whites to the cocoa mixture, whisk until blended. Stir in the flour mixture until blended. Stir in the walnuts. Scrape the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out with moist crumbs clinging, 20-25 minutes. Let cool completely in the pan on a rack. Lift from the pan using the foil as handles; cut into 16 squares.
Tip: For easier cutting, refrigerate the cooled brownies about 1 hour.
Calories: 140, Fat 7g, Fiber 1 or 3 points per serving
From: Best Ever Desserts
Made without walnuts 2 points per serving
Lorie's Verdict: These were so good. They are rich and very chocolatey! So beware. But that's good because it will be easier not to eat all 16 at once! My kids LOVED them! My husband does not like nuts in brownies and that saved me a point!