March 4, 2003

  • JUDI'S HI-PROTEIN BROWNIES


    2 eggs
    1/4 cup bland vegetable oil
    1 teaspoon vanilla extract
    1/2 teaspoon butter extract
    1/2 cup instant nonfat dry powdered milk
    1/4 cup smooth soy spread or reduced-fat peanut butter
    1 cup granulated sugar*
    1/2 cup chopped pecans or walnuts
    1/3 cup lightly spooned Dutch-process baking cocoa*
    2/3 cup lightly spooned self-rising flour


    Preheat oven to 325 degrees F. and generously grease an eight- by eight-inch square baking pan.  Beat eggs with oil and extracts; add powdered milk and beat until thoroughly dissolved.  Add soy spread and beat until smooth.  Stir in sugar, nuts, and cocoa, followed by flour; mix until just combined.  Batter will be thick.  Spread evenly in prepared pan and bake 20-25 minutes or until set and edges pull slightly away from side of pan.  Cool in pan before cutting into squares.  Makes 16 servings.  Approximately 160 calories and 4 grams of complete protein, equilvalent to half a large egg, per square. 


    *Variation:  For HI-PROTEIN BUTTERSCOTCH BROWNIES, add 1/2 teaspoon rum extract, use packed dark brown sugar instead of granulated, and replace cocoa with self-rising flour.  For BREAKFAST BARS, make butterscotch variation substituting wholewheat pastry flour, and add 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/2 cup loosely packed raisins or chopped dried fruit such as prunes. Sprinkle top with old-fashioned rolled oats before baking.