These are moist and chewy and can't tell they are low fat. Easy to make and tastes good with a cup of coffee.
Recipe Source: Sanjeev Kapoor
Cocoa Powder - 3 tbsp
Refined Flour - 1 cup
Baking Powder - 1/2 tsp
Baking Soda - 1/2 tsp
Caster Sugar - 1 cup
Skimmed Milk - 1/2 cup
Egg whites - of 2 eggs
Vanilla Essence - 1 tsp
Oil - 1 1/2 tbsp
Preheat oven to 180 degree C.
Grease and line a 8 inch square tin with parchment paper.
Mix the dry ingredients - cocoa, flour, baking powder, baking soda and sift it into a bowl.
Add the castor sugar and mix well.
Beat the egg whites and add it to the bowl.
Now add in the milk, vanilla essence, oil and mix until just combined.
Pour the mixture into the prepared tin.
Bake for 25 minutes or until firm to touch.
Once baked let the brownies cool in the tin.
Lift the parchment paper on the sides and transfer the brownies to a plate.
Refrigerate it for 30 minutes. Cut it into squares.
Do not over mix.
Make sure you leave enough parchment paper on the sides of the tin so that you can lift the brownies with ease.