In a Baking Pan
Amaretto Fudge Brownies
¾ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
1 large egg
1 large egg white
3 tablespoons almond-flavored liqueur (Amaretto)
1 teaspoon vanilla extract
¾ cup sugar
3 tablespoons butter, melted
2 tablespoons hot water
½ cup unsweetened cocoa
1 tablespoon instant espresso powder
½ cup chopped walnuts
1 Preheat oven to 350°F. Spray 8-inch square baking pan with nonstick spray.
2 Combine flour, baking powder, and salt in small zip-close plastic bag. Seal bag and shake until mixed well. Whisk together egg, egg white, liqueur, and vanilla in large bowl. Add sugar, butter, and hot water; whisk until blended well. Whisk in cocoa and espresso powder. Add flour mixture, stirring just until blended; stir in walnuts. Scrape batter into prepared pan and spread evenly.
3 Bake until toothpick inserted into center of brownies comes out with a few moist crumbs clinging, about 20 minutes. (Do not overbake.) Let cool completely in pan on wire rack. Cut into 16 squares.
PER SERVING (1 square): 111 Cal, 5 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 19 mg Chol, 86 mg Sod, 15 g Carb, 7 g Sugar, 1 g Fib, 3 g Prot, 14 mg Calc.
FYI Brownies can be cakey or fudgy. Ours are somewhere in between. If you like, you can bake them for a few minutes less to make them more fudgy or a few minutes more to make them more cakey.