Tuesday, September 15, 2009
Yes, from Cooking Light
Cooking Light Annual Recipes 2008 Copyright 2007
2 cups all-purpose flour (about 9 ounces)
2 1/2 cups firmly packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoon unsalted butter
3/4 cup egg substitute I used 3 eggs
Preheat oven to 350°.
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.
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.
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 spatula. Bake at 350° 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.
Yield : 24 servings (serving size: 1 square)
Nutritional Information Calories:170 (25% from fat) Fat:4.8g (sat 3g,mono 1.2g,poly 0.2g) Protein:1.9g Carbohydrate:30.5g Fiber:0.3g Cholesterol:13mg Iron:1.1mg Sodium:108mg Calcium:45mg
The only thing remotely light about these was the egg substitute and I used real eggs. Sometimes I think Cooking Light should be called Cooking Just A Tad Lighter but every little bit helps I suppose.
These were chewy and delicious. It's hard to say exactly what browning the butter adds since I wasn't doing a side-by-side comparison with a version without browned butter but I bet it added something. These were simple but enjoyable. I took them to work and they went over well. My son passed on them when I told him there wasn't any chocolate in them. The boy likes his chocolate.
Question of the Day: Do you buy egg substitute?