Leave it to Mario Lopez, fitness expert and author of “Extra Lean Family,” to create a decadent brownie with a heart healthy twist. Made with whole wheat flour, Nescafe Espresso, dark chocolate, egg whites and zucchini, eat bite delivers a boost of fiber, antioxidants and exceptional flavor.
Chocolate Espresso Zucchini Brownies
Recipe by Mario Lopez
(Makes 16 servings)
1 cup white whole-wheat flour
1/3 cup Nestle Baking Cocoa
1 1/4 teaspoons baking soda
1/2 teaspoon coarse salt
1 cup Chocolate dark chocolate morsels, divided
1 Nescafe Dolce Gusto Espresso capsule, brewed according to package directions (2 fl oz)
1/4 cup vegetable oil
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large egg whites
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 3 medium)
PREHEAT oven to 350° F. Line 9-inch-square baking pan with foil.
COMBINE flour, cocoa, baking soda and salt in medium bowl.
MELT ¾ cup morsels in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir until smooth. Cool slightly. Stir in coffee, oil, brown sugar, granulated sugar, egg whites and vanilla extract. Stir in flour mixture; fold in zucchini. Spread into prepared pan. Sprinkle remaining ¼ cup morsels over top.
BAKE for 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift brownies from pan; cut into 16 squares. Store in an airtight container.