Recipe For Cooking Glazed Espresso Brownies

Toaster Oven Cookies :: Blondies and Brownies

Glazed Espresso Brownies

1 3/4 C. packed light brown sugar
1/4 C. Sunsweet Lighter Bake
2 Tbsp. canola oil
1 1/2 to 2 Tbsp. instant espresso or instant coffee granules
1 Tbsp. vanilla extract or flavoring
2 lrg. egg whites
1 lrg. egg
2 C. flour
2 Tbsp. baking powder
1/8 tea. salt
3/4 C. reduced-fat or regular semisweet chocolate pieces
1/2 C. coarsely chopped hazelnuts or walnuts, toasted (optional)
Espresso Glaze

Coat 13 x 9-in. baking pan with cooking spray; set aside.

In med. saucepan, combine sugar, Lighter Bake and oil. Stir over low heat until blended. Remove from heat; stir in espresso and vanilla extract or flavoring. Pour into med. bowl and cool to lukewarm. With electric mixer, beat in egg whites and egg. Combine flour, baking powder and salt. Gradually beat into Lighter Bake mixture. Stir in chocolate pieces and nuts. Spread batter in pan. Bake in preheated 350 degree F oven for 20 to 25 min. or until wooden pick inserted in center comes out clean. Cool; cut into 32 bars. Drizzle with Espresso Glaze.

Espresso Glaze
1/2 C. sifted powderedsugar
1 tea. unsweetened cocoa powder
4 to 6 tea. coffee-flavored liqueur
    or brewed espresso or strong coffee

Combine powderedsugar and cocoa powder. Stir in liqueur, espresso or coffee to make glaze of drizzling consistency.