Peppermint Brownies Recipe
Ingredients
| Margarine | 1/4 Cup (16 tbs), softened | |
| Sugar | 3/4 Cup (16 tbs) | |
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| Water | 2 Tablespoon | |
| Vanilla extract | 2 Teaspoon | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Baking powder | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Unsweetened cocoa | 1/3 Cup (16 tbs) | |
| Peppermint candy | 1/4 Cup (16 tbs), finley crushed | |
| Egg white | 1 | |
| Vegetable cooking spray | ||
Directions
Cream margarine; gradually add sugar, beating well at medium speed of an electric mixer until crumbly.
Add egg substitute, water, and vanilla; beat at low speed until well blended.
Combine flour and next 4 ingredients; add to sugar mixture, stirring just until dry ingredients are moistened.
Set aside.
Beat egg white at high speed of an electric mixer until stiff peaks form; gently fold into flour mixture.
Spoon batter into an 8-inch square baking pan coated with cooking spray.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack.
Cut into squares.
Add egg substitute, water, and vanilla; beat at low speed until well blended.
Combine flour and next 4 ingredients; add to sugar mixture, stirring just until dry ingredients are moistened.
Set aside.
Beat egg white at high speed of an electric mixer until stiff peaks form; gently fold into flour mixture.
Spoon batter into an 8-inch square baking pan coated with cooking spray.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack.
Cut into squares.
Chef
