Chocolate Espresso Brownies

• 1 and one third cup flour
• One quarter tsp. baking powder
• One half tsp. baking soda
• One quarter tsp. salt
• Three quarters cup sugar
• One half cup butter
• One third cup light corn syrup
• One half cup espresso coffee or other strong brewed coffee
• 16 oz. semisweet chocolate squares
• 4 eggs
• 2 tsp. vanilla

1. Combine flour, baking powder, baking soda and salt in a large bowl and set aside.
2. Combine sugar, butter, corn syrup and espresso in a saucepan and heat until sugar is dissolved. Add chocolate squares and continue heating over low heat until chocolate melts be careful not to scorch.
3. Add chocolate mixture to flour mixture and mix with a hand mixer.
4. Add eggs and vanilla and mix again.
5. Pour batter into a greased 13 x 9 inch baking pan and cook at 325 degrees for about 45 minutes. Allow to cool and cut into squares to serve.

The Skinny: Use egg and sugar substitute and low fat chocolate or even carob to cut some fat and calories.

• 1 and one third cup flour
• One quarter tsp. baking powder
• One half tsp. baking soda
• One quarter tsp. salt
• Three quarters cup sugar
• One half cup butter
• One third cup light corn syrup
• One half cup espresso coffee or other strong brewed coffee
• 16 oz. semisweet chocolate squares
• 4 eggs
• 2 tsp. vanilla

1. Combine flour, baking powder, baking soda and salt in a large bowl and set aside.
2. Combine sugar, butter, corn syrup and espresso in a saucepan and heat until sugar is dissolved. Add chocolate squares and continue heating over low heat until chocolate melts be careful not to scorch.
3. Add chocolate mixture to flour mixture and mix with a hand mixer.
4. Add eggs and vanilla and mix again.
5. Pour batter into a greased 13 x 9 inch baking pan and cook at 325 degrees for about 45 minutes. Allow to cool and cut into squares to serve.

The Skinny: Use egg and sugar substitute and low fat chocolate or even carob to cut some fat and calories.