1/2  cup           nonfat evaporated milk
   1      cup           instant nonfat dry milk
     3/4  cups          sugar
     3/4  cups          semi-sweet chocolate chips
     1/3  cup           unsweetened cocoa powder
   4      large         egg whites
   1      cup           all-purpose flour
   1      teaspoon      baking powder
   1      teaspoon      vanilla
                        cocoa frosting:
   1      cup           confectioners' sugar
     1/3  cup           unsweetened cocoa powder
   1      teaspoon      vanilla
   1      tablespoon    hot -- strong coffee ,
                        -- (up to 2)
Preheat the oven to 350 degrees F. Lightly grease a 9-inch by 13-inch
baking pan or coat it with non-stick spray. Line the bottom with wax or
parchment paper and lightly grease the paper. In a medium saucepan, combine
the milks and sugar. Place over medium heat and stir until the sugar is
dissolved and the mixture comes to a boil. Remove from the heat and stir in
the chocolate chips and cocoa powder until the mixture is smooth and
slightly thickened. Stir in the egg whites, flour, baking powder, and
vanilla until well-blended. Pour the mixture into the prepared baking pan.
Bake for 20 minutes, or until the center feels firm and is set. Do not
overbake. Cool on a wire rack.
For the Cocoa Frosting: In a small bowl, stir together the confectioners'
sugar. cocoa powder, vanilla and enough coffee to make the frosting smooth
and spreadable. Spread over the top of the warm brownies. Cool until the
frosting is set.
Nutritional information: per brownie: 144 calories, 19% calories from fat,
3.24 grams of fat
(Courtesy of Beatrice Ojakangas' Light & Easy Baking)
Busted  by Gail Shermeyer <4paws@netrax.net> on May 24, 1997