I promised my Mom I would share this recipe. I was seriously craving chocolate and didn’t have any in the house (until Joel bought a bunch of on sale after Valentines candy. I think he’d like me to gain another 10 lbs. I wish I didn’t enjoy recreational eating so much!
(from Denise Baumert, field editor from Dalhart, TX – this probably came from a Country Woman or Taste of Home Magazine)
1 cup sugar
1/2 cup baking cocoa
6 Tblsp. nonfat plain or vanilla yogurt
2 egg whites
1 tsp. vanilla extract
1/2 cup all-purpose flour
1/4 cup chopped walnuts (I used hickory nuts from our trees)
In a bowl, combine sugar, cocoa and yogurt. Add egg whites and vanilla; mix well. Stir in flour and nuts. Pour into an 8-in. square baking pan that has been coated with nonstick cooking spray. Bake at 350 for 25-28 minutes or until a toothpick inserted near the center comes out clean. Dust with confectioner’s sugar if desired. Yield: 16 servings. Nutritional Analysis: One serving equals 87 calories (yes, 87!!), 12 mg sodium, trace cholesterol, 18 gm carbohydrate, 2 gm protein, 2 gm fat. Diabetic Exchanges: 1 starch, 1/2 fat.
After combining the sugar, cocoa & yogurt I was in chocolate heaven. I could have quit right there and devoured the gooey mess all by myself! The brownies were very most & chewy & yummy!! Joel did manage to find the two pieces of hickory nut shell that slipped into the batter – hey, the kids were helping to shell & they’re not as perfection oriented. Enjoy!!!