Mocha Hazelnut Brownies

(Originally posted by Blest)

I haven’t made these yet, but they are in serious contention for my birthday dessert later this month.  Take a look!

• Ingredients:
  ¾ cup hazelnuts
  2 oz bittersweet chocolate
• ½ cup whole-grain pastry flour
  ½ tsp ground cinnamon
  1 1/2 tsp instant coffee powder
  ½ cup trans-fat free margarine
  1 tbsp vanilla extract
  ¼ cup sugar substitute 
  2 large eggs
  ½ cup bittersweet chocolate chips

Directions:
Heat oven to 350°F. Lightly coat an 8×8 baking pan with cooking spray.

Place the hazelnuts on a baking sheet and toast them until fragrant and lightly golden,  8-10 minutes. Cool briefly, then roughly chop. Heat the chocolate in a small saucepan over medium-low heat, whisking constantly, until melted, about 1 minute. Remove from heat and let cool to room temperature.Sift together the flour, cinnamon and coffee powder into a medium bowl. Set aside.

In a large bowl, with an electric mixer at high speed, beat margarine and vanilla until creamy. Add sugar substitute and continue to beat on high  until well mixed. Add the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula, and beat to combine. Add flour mixture and beat to combine. Add melted chocolate and beat until combined.  Stir in hazelnuts and chocolate chips.

Pour the batter into the baking pan and bake until a tester comes out clean, about 20 minutes. Cool completely.
Cut into 32 1X2 inch pieces.

Per brownie: 70 calories, 6g fat, 1g protein, 5g carbs, 30mg sodium

A Phase 2 recipe from The South Beach Parties and Holidays Cookbook