From Cooking Light, December 2007. An alternative to brownies.
2 cups all-purpose flour (about 9 oz.)
2 1/2 cups firmly packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter
3/4 cup egg substitute
Cooking spray
1. Preheat oven to 350 degrees F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, firmly packed light brown sugar, baking powder and salt in a large bowl.
3. Place butter in a small skillet over medium heat. Cook 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl and cool 10 minutes.
4. Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with a spatula. Bake at 350 degrees F. for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 24 squares.
From Cooking Light, December 2007. An alternative to brownies.
2 cups all-purpose flour (about 9 oz.)
2 1/2 cups firmly packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter
3/4 cup egg substitute
Cooking spray
1. Preheat oven to 350 degrees F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, firmly packed light brown sugar, baking powder and salt in a large bowl.
3. Place butter in a small skillet over medium heat. Cook 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl and cool 10 minutes.
4. Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with a spatula. Bake at 350 degrees F. for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 24 squares.
Makes 24 servings.