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Low
Fat Brownies: Preheat oven to 350 degrees F (177
degrees C) and place the rack in the center of the oven. Spray an 8 inch (20 cm) square pan
with a nonstick vegetable cooking spray.
In
the bowl of your electric mixer, or with a hand mixer, beat the sugar and
buttery spread until smooth. Beat in the vanilla extract and egg.
In
a small bowl, whisk together the flour, cocoa powder, and baking powder. Fold this flour mixture into the sugar and buttery spread mixture. Stir in
the sour cream.
Pour into
the prepared pan and smooth the top. Bake for about 15 - 20 minutes, or until
the edges start to pull away from the sides of the pan and the center of the
brownies is still slightly soft. (Do not over bake or the brownies will be too
dry.)
Remove from oven and place on a wire rack to cool. These brownies can be frozen
for a month or two.
Makes 16
brownies.
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