I clipped this recipe from Cooking Light Magazine in March of 1995, and have been enjoying it ever since. It was already very close to being low sodium; my modifications were to use sodium free baking powder and unsalted margarine. The brownies continue to be delicious.

24 servings: 21 mg. sodium per serving

1-1/2 cups firmly packed dark brown sugar
1/2 cup unsalted margarine
2-1/2 Tablespoons instant coffee granules
1 Tablespoon vanilla extract
2 egg whites
1 egg
2 cups all-purpose flour
2 teaspoons sodium free baking powder
1/8 teaspoon salt
1/2 cup semisweet chocolate morsels

Prep. Instructions

1. Combine flour, baking powder and salt in a bowl.
2. Lightly grease a 13 x 9 x 2 inch baking pan.
2. Have all other ingredients on hand.

Cooking Instructions

1. Preheat oven to 350 degrees F.

2. Place sugar, margarine and coffee granules in a saucepan. Cook over low heat until margarine melts and the mixture is smooth, about 4 minutes, stirring frequently. Transfer mixture to a mixing bowl.

3. Add vanilla, egg whites and egg to sugar mixture. Beat at low speed of a mixer until smooth.

4. Add flour mixture, a small amount at a time, beating until well combined. Stir in chocolate morsels. Spread batter into the greased baking pan.

5. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan. Cut into 24 bars.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds