Low Fat Brownies

Cake Ingredients
     2/3  cup           Brown sugar -- packed
     1/3  cup           Reduced-calorie margarine
   1      teaspoon      Vanilla
   1                    Egg
   1                    Egg white
     2/3  cup  Self Raising flour
     1/3  cup           Cocoa
     1/3  cup           Walnuts -- chopped
     1/2  teaspoon      Baking powder
     1/2  teaspoon      Salt
            Icing sugar


                Directions                        
  Preheat oven to 325F or 170C.  Spray square pan, 8 X 8 X 2 inches, with nonstick cooking spray.
 Mix brown sugar, margarine, vanilla, egg and egg white. Stir in remaining ingredients except powdered sugar.
Spread in pan. Bake until wooden pick inserted in center comes out clean, about 20 minutes; cool.
 Cut into 2-inch squares; sprinkle with powdered sugar. Store tightly covered.

Cappuccino Brownies With White Chocolate-Espresso

Cake Ingredients
Sauce:
     2/3  Cup           Whipping Cream
     1/2  Cup           Whole Espresso Coffee Beans
   5      Ounces        Imported White Chocolate -- chopped
     1/8  Teaspoon      Ground Nutmeg
Brownies:
   1 1/2  Sticks        Unsalted Butter
   4 1/2  Ounces        Bittersweet Chocolate -- chopped
   1      Tablespoon    Instant Espresso Powder*
     1/2  Teaspoon      Ground Cinnamon
   1 1/2  Cups          Sugar
   3      Large         Eggs
     3/4  Cup           self-raising Flour
   3      Ounces        Bittersweet Chocolate -- coarsely
    1/2  Cup           Toasted Hazelnuts
         Bittersweet Chocolate Curls
   Icing Sugar

                Directions                         
For Sauce:  Bring cream and espresso beans to a simmer in heavy medium saucepan. 
 Cover, remove from heat and let steep 30 minutes.  Strain into heavy small saucepan. 
 Add chocolate; stir over low heat until smooth.  Add nutmeg. (Can be made 1 day ahead. 
 Cover and chill. 
 Before using, stir over low heat just until melted.)

 For Brownies: 
 Position rack in lowest third of oven and preheat to 350 degrees. 
 Line 9-inch square baking pan with 2-inch high sides with foil, overlapping sides.
  Butter and flour foil. 
 Stir first 4 ingredients in heavy medium saucepan over low heat until smooth.  Cool slightly. 
 Whisk in 1 1/2 cups sugar and eggs.  Stir in flour, then chopped bittersweet chocolate and nuts. 
 Transfer to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, 
 about 30 minutes  Cool on rack. (Can be made 8 hours ahead.) Using foil sides as aid, lift brownie 
 from pan.  Fold down foil sides. 
 Using 3 1/4-inch round cookie cutter, cut our 4 rounds (reserve scraps for another use).
 Place 1 brownie on each plate.  Cover with chocolate curls. 
 Spoon warm sauce around brownies.  Sift sugar over.

Chocolate Chip Brownies

Cake Ingredients
     1/4  cup           butter or margarine -- melted
     3/4  cup           sugar
   1                    egg
     1/2  cup           sour cream
   1      teaspoon      vanilla
   1      cup           self-raising flour -- unsifted
     1/4  cup           unsweetened cocoa powder
     1/4  teaspoon      bicarbonate soda
     1/4  teaspoon      salt
   1      cup           semisweet chocolate chips



                Directions                        
Cream butter or margarine, sugar and eggs in small bowl until fluffy.
 Add sour cream and vanilla.  Beat well.  Combine flour, cocoa, bicarbonate soda, and salt.
 Blend into creamed mixture.  Stir in chocolate chips.
 Spread evenly in greased 9 inch baking pan.
 Bake at 350 for 30 to 35 minutes or until toothpick inserted in center comes out clean.