Time
prep 0:15
total 0:35
Ingredients
| 1/2 cup | nonfat evaporated milk | | 1 cup | instant nonfat dry milk | | 3/4 cup | sugar | | 3/4 cup | semi-sweet chocolate chips | | 1/3 cup | unsweetened cocoa powder | | 4 | egg whites | | 1 cup | all-purpose flour | | 1 tsp. | baking powder | | 1 tsp. | vanilla |
Cocoa Frosting
| 1 cup | Confectioners' sugar | | 1/3 cup | unsweetened cocoa powder | | 1 tsp. | vanilla | | 1 to 2 tbsp. | hot strong coffee |
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Instructions
Preheat the oven to 350°F. Lightly grease a 9x13-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 issmooth 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.
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.
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