Ingredients:
1 cup natural shortening substitute
1/3 cup cocoa or carob powder
3 egg whites, beaten slightly
1 tsp. vanilla
1/2 cup granulated sugar cane juice
1 cup whole wheat pastry flour
1/3 cup cocoa or carob powder
3 egg whites, beaten slightly
1 tsp. vanilla
1/2 cup granulated sugar cane juice
1 cup whole wheat pastry flour
Recipe:
1. Stir cocoa or carob powder into shortening substitute and blend.
2. Add eggs, vanilla and sugar cane juice to cocoa mixture.
3. Stir in flour until well blended.
4. Spread mixture into a nonstick baking pan (9x9-inch/23x23cm) sprayed with cooking spray.
5. Bake in a preheated 350 F/175 C for 30 minutes or until toothpick inserted in center comes out clean. Do not overbake.
6. Cool in pan. Cut into squares
2. Add eggs, vanilla and sugar cane juice to cocoa mixture.
3. Stir in flour until well blended.
4. Spread mixture into a nonstick baking pan (9x9-inch/23x23cm) sprayed with cooking spray.
5. Bake in a preheated 350 F/175 C for 30 minutes or until toothpick inserted in center comes out clean. Do not overbake.
6. Cool in pan. Cut into squares
Serves:
Makes 15 brownies