Chocolate Chip Brownies

• 1/4 cup skim milk
• 1 tablespoon instant espresso granules
• 1 tablespoon vegetable oil
• 1 tablespoon vanilla extract
• 1 1/3 cups unsweetened cocoa
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 6 egg whites
• 2/3 cup semisweet chocolate morsels
• Vegetable cooking spray

1. Combine the first 5 ingredients; stir well, and set aside.
2. Combine cocoa and next 4 ingredients (cocoa through salt); stir well, and set aside.
3. Combine sugar and egg whites in a large bowl; beat at high speed of a mixer 3 minutes or until mixture resembles marshmallow creme. Add Prune Puree mixture; beat at low speed until well-blended. Sprinkle flour mixture over egg white mixture, and fold in. Fold in chocolate morsels. Spread batter evenly into a 15 x 10-inch jelly-roll pan coated with cooking spray. Bake at 325u0b0 for 25 minutes or until brownies spring back when touched lightly in center. Let cool completely in pan on a wire rack.
4. Note: Substitute 2 tablespoons instant coffee granules for 1 tablespoon instant espresso granules, if desired.

milk, espresso granules, vegetable oil, vanilla, unsweetened cocoa, flour, baking powder, baking soda, salt, sugar, egg whites, semisweet chocolate, vegetable cooking spray

Taken from www.myrecipes.com/recipe/chocolate-chip-brownies (may not work)