Moist Chewy Mocha Brownies

Ingredients

1/2 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/8 tsp. salt
4 Tbsp. [Real] Butter
1/2 cup semi-sweet chocolate chips
1 large egg
2 large egg whites
1 cup sugar
1 Tbsp canola oil
1 Tbsp vanilla extract
1 Tbsp instant coffee granules/powder

(We tried substituting Smart Balance for the Butter & Splenda for the sugar. It works, but the brownies were not as chewy)

Instructions

1. Heat oven to 350 degrees and lightly coat a 8" x 8" baking pan.

2. Whisk together the flour, cocoa powder, baking powder and salt. Set this aside.

3. Heat the butter until just melted. (On the stove or microwave.) Add the chocolate chips and stir until they're melted. You may have to heat just a bit more to get all chocolate to melt. Cool slightly.

4. In a new bowl, lightly whisk the egg and the egg whites. Then whisk in the cooled chocolate, sugar, oil, vanilla and coffee granules. Blend until smooth.

5. Stir in the flour mixture until blended. Do not over-mix this.

6. Scrape the batter into the prepared pan and bake until the edges start to pull away from the side of the pan. About 25 - 30 minutes. (Brownies will not look done when they first come out - but they will set up as they begin cooling.)

7. Cool completely and cut.

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We've tried hundreds of brownie recipes claiming to be "Moist."
These brownies ARE Moist! . . . Even after being left out uncovered subsequent to Husband's 2:00 a.m. visit to kitchen.