THE TORONTO STAR

These brownies food for the heart and soul

Sunnybrook Health Science Centre has a new educational tool and fundraising cookbook, Heart and Soul Cuisine from The Estates of Sunnybrook. This collection of 150 recipes unites heart-healthy principles with gourmet fare in a style suited for home cooks, too. Recipes are by Estates of Sunnybrook Chef David Adjey and were adapted for heart-smart cooking by dietitian Janice Holley of Sunnybrook's Heart And Circulation Program. Copies are $22.95 and proceeds go to the program. These brownies, with an intense chocolate taste, are a sample of what you can expect dessert-wise. On testing, we found them a very suitable substitute for the regular kind but they didnít hold up quite as successfully after freezing.

Chewy Chocolate Brownies
All-purpose flour	1 Cup	Icing sugar	1 Cup
Cocoa powder	4 1/2 tbsp.	Baking powder	1 tsp.
Semisweet chocolate, coarsely chopped	1 1/2 oz. (45g)	Butter or margarine	3 tbsp.
Brown sugar	1/2 cup	Light corn syrup	2 tbsp.
Water	1/3 cup	Light corn syrup	2 tbsp.
Water	1/3 cup	Vanilla extract	2 tsp.
Egg whites	2

Line an 8-inch baking pan with foil and coat with non-stick spray. Set aside. Sift flour, icing sugar, cocoa, baking powder on to sheet of waxed paper. In medium saucepan over low heat, melt chocolate with butter. Remove from heat, stir in brown sugar, corn syrup, water and vanilla until well blended. Using a wooden spoon beat egg whites into chocolate. Gently stir in flour mixture until well blended. Transfer batter to prepared pan and smooth top. Bake 24 to 28 minutes in a 350F oven or until middle is firm when tapped. Let stand 15 minutes. Using exposed foil as handles, carefully lift brownies out of pan on to wire rack. When completely cooked, peel off foil and cut into squares. Makes 12 brownies, each about 164 calories, with 1 gram saturated fat.