Rich, Warm Brownie Wedges with Java Cream - 36g Carbs, 4g Fiber, 16g Sugar
From: The Heart-Smart Diabetes Kitchen from
The American Diabetes Association.
Dense wedges of cherry chocolate are paired with a sweet
coffee-flavored cream and fresh berries.
Servings: 8
Serving Size: 1/8 brownie + 1/4 cup berries
--> WEDGES
Canola oil cooking spray
2/3 cup all-purpose flour, spooned into measuring cup and leveled
1/3 cup white whole-wheat flour, spooned into measuring cup and leveled
1/2 cup cocoa powder
1 1/2 tsp baking powder
1 Tbsp instant coffee granules
1/8 tsp salt
1/2 cup packed brown sugar substitute blend
1/3 cup canola oil
1/2 cup egg substitute
2 tsp vanilla
--> CREAM
2 Tbsp water
1 tsp instant coffee granules
4 oz fat-free whipped topping
1 cup fresh raspberries
1 cup blackberries or blueberries
1. Preheat oven to 325 degrees F. Coat a 9-inch, nonstick spring-form pan
or cake pan with cooking spray.
2. Combine flours, cocoa and baking powder, 1 tablespoon coffee granules,
and salt in a medium bowl.
3. Combine sugar, canola oil, egg substitute, and vanilla in another
medium bowl; mix well. Add sugar mixture to flour mixture and stir
until just blended. Batter will be very thick. Spoon into the bottom
of the pan; spread evenly by coating the back of a spoon with cooking
spray. Bake 11 minutes or until slightly puffed. (Mixture will not be
completely cooked at this point, but it will continue to cook while
standing without overcooking and drying out.) Place the pan on a wire
rack and let cool for 5 minutes. Remove the sides of the pan and gently
remove from bottom or leave on bottom and place on a serving plate.
Serve warm or room temperature. When cooled completely, store in an
airtight container at room temperature.
4. To make cream, combine water with 1 teaspoon instant coffee granules
in a medium bowl and stir until dissolved. Add the whipped topping:
whisk until a sauce consistency is reached. For thinner sauce, add
1-2 tablespoons water or milk. Refrigerate until needed. To serve,
cut into wedges, spoon mocha cream on top, and sprinkle with berries.
Fresh tip:
The secret to a moist brownie is canola oil. It will help keep the
brownie tart soft for two days.
Servings: 8
Serving Size: 1/8 brownie + 1/4 cup berries
260 Calories, 90 Calories from Fat, 10g Total Fat, 1g Saturated Fat,
0g Trans Fat, 0mg Cholesterol, 145mg Sodium, 36g Total Carbs,
4g Dietary Fiber, 16g Sugars, 5g Protein
Exchanges Per Serving: 2 1/2 carbohydrate, 2 fat
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