Mario Lopez's Chocolate Espresso Zucchini Brownies

Eating right doesn't mean giving up the things you love. This healthy recipe for Chocolate Espresso Zucchini Brownies from Mario Lopez yields a rich and fudgy treat but uses egg whites, grated zucchini and white whole-wheat flour to add extra fiber and cut fat and calories. Who says you can't have it all?


Ingredients
1
cup
white whole-wheat flour
1/3
cup
NESTLÉ® TOLL HOUSE® Baking Cocoa
1 1/4
teaspoons
baking soda
1/2
teaspoon
coarse salt
1
cup
NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, divided
1
NESCAFÉ DOLCE GUSTO Espresso capsule, brewed according to package directions (2 fl oz)
1/4
cup
vegetable oil
1/2
cup
packed light brown sugar
1/2
cup
granulated sugar
2
large egg whites
1
teaspoon
vanilla extract
1 1/2
cups
grated zucchini (about 3 medium)
Directions
Preheat oven to 350F. Line 9-inch-square baking pan with foil.
Combine flour, cocoa, baking soda, and salt in medium bowl.
Melt 3/4 cup morsels in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir until smooth. Cool slightly. Stir in coffee, oil, brown sugar, granulated sugar, egg whites, and vanilla extract. Stir in flour mixture; fold in zucchini. Spread into prepared pan. Sprinkle remaining 1/4 cup morsels over top.
Bake for 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift brownies from pan; cut into 16 squares. Store in an airtight container.

The base number of servings for this recipe is 16
OK

Categories 

Healthy

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