Brownies

Ingredients:

• 3/4 cup flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/8 tsp ground cinnamon
• 1/8 tsp salt (optional)
• 2 large eggs
• 1 egg white
• 1 cup sugar
• 1 1/2 tsp vanilla extract
• 2 oz. semisweet chocolate, finely chopped
• 4 tbsp unsalted butter

Makes 16 servings

1. Prehgeat the oven to 350 F. Spray an 8-inch square baking pan with nonstick spray.
2. In a large bowl, combine the flour, cocoa, baking powder, cinnamon and salt; mix well. In a medium bowl, combine the eggs, egg white, sugar and vanilla; beat well to dissolve the sugar.
3. In  the top of a double broiler (or in a small pot) over medium heat, combine the chocolate and butter. Melt, stirring frequently, about 3 minutes. Cool 1 minute, then stir into the egg mixture; beat well to combine. Stir the chocolate mixture into the flour mixture until just combined. Scoop the batter into the prepared pan.
4. Bake until a toothpick inserted into the center comes out almost clean, 20-22 minutes. Cool on a wire rack before cutting into 16 brownies.

WW Points per Serving: 3 (1 Brownie per serving)

Note: Thie recipe appears in the WW New Complete Cookbook. I was on a roll earlier cooking lasagna and stuffed shells for dinner and this recipe looked so delicious . (Emril Lagasse and Mario Batali would be so proud of me!) I used real vanilla I got in Mexico instead of vanilla extract and the real vanilla taste just as delish as vanlla extract. Plus I used the Semisweet chocolate and unsweeted chocolate I got in Mexico as well. I highly recommend getting vanilla and chocolate products while you're in Mexico because they're just as good as the cheap immitation products here in the USA. These brownies are so good they put Duncan Hines and Betty Crocker to shame.