1/4 cup butter
2 egg whites
3/4 cup sugar
2/3 cup all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350 degrees.
In a small saucepan or the microwave, melt the butter and set aside.
In a small mixing bowl beat the egg whites and the egg with electric mixer on medium speed until foamy. Gradually add the sugar, beating until slightly thickened and light in color.
Stir the flour, cocoa, baking powder, and salt together then gradually add to the egg mixture, continuing to beat until blended. Gradually add the melted butter, beating just until blended.
Spray 24 mini-muffin cups with nonstick cooking spray and fill each 2/3s full of the batter. Bake at 350 degrees 15 to 18 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from the pan and cool completely on a wire rack.
While brownies cool, prepare the following:
1/4 cup powdered sugar
3/4 tsp cocoa powder
1/4 tsp instant coffee powder
2 tsp hot water
1/4 tsp vanilla extract
powdered sugar for garnish, if desired
In a small bowl, stir the powdered sugar and cocoa together.
Dissolve the coffee in the hot water and gradually stir into the chocolate mixture, stirring until well blended. Stir in the vanilla. Drizzle glaze over the brownies. Dust with the powdered sugar, if desired.
Yield: 24 mini brownie cups
NOTE: This is my variation of a HERSHEY'S recipe.